Easy Pork Tenderloin Sliders
These Easy Pork Tenderloin sliders can be put together so quickly, only have minimal ingredients, and they also make a great lunch.
These Easy Pork Tenderloin Sliders are my go-to for when I need food that is fast, flavorful, and impressive but with almost no work involved. Pre-seasoned pork tenderloin sliced into medallions, seared in a skillet, tossed in BBQ sauce, and piled onto toasted brioche buns with a tangy coleslaw. They taste like they took hours and they happen in 20 minutes flat.
The secret is the pre-seasoned pork tenderloin from the meat counter. Most grocery stores carry them (Smithfield, Hatfield, or store-brand versions) already marinated in flavors like garlic-herb, brown sugar, or peppercorn. That seasoning does all the heavy lifting. You just cut, sear, and sauce. The pork is tender and juicy because tenderloin is the most tender cut on the pig, and slicing it into medallions cooks it fast.
The coleslaw on top is what takes these from good to great. Crunchy, tangy, slightly sweet coleslaw cuts through the rich BBQ pork in the most perfect way. I use a bag of tri-colored coleslaw mix (the kind with red and green cabbage plus carrots) and a bottle of refrigerated coleslaw dressing. Two-minute prep, perfect every time.
Brioche slider buns toasted briefly in the oven give you that buttery soft-but-crisp base. A little extra BBQ sauce on the bottom bun, a juicy medallion of pork, a generous pile of coleslaw on top. Serve them for game day, casual dinner parties, or weeknight when you just want something delicious. The recipe makes 6 sliders, easy to double for a crowd. Let's make them.
📝 Ingredients
- 1 (0.5-1.85 lb ) pre-seasoned pork tenderloin, cut into 1 inch pieces
- 1 bag of Tri-colored pre-cut coleslaw mix
- 1 bottle of BBQ sauce
- 1 bottle of refrigerated coleslaw dressing
- 1 package of brioche sliders, cut in half to make 2 sides
👩🍳 Directions
- 1
Cut Pork Tenderloin log into 1 inch pieces and place in a single layer in a large skillet.
- 2
Turn heat to medium high and cook pork tenderloin medallions for 4 minutes each side.
- 3
While your sliders are finishing up cooking, cut your sliders in half and add to a toaster oven or the oven on 400 degrees for 5 minutes until golden on the top. Then put (as much as you need) coleslaw mix in a bowl and add in enough dressing to coat the coleslaw.
- 4
Add 1 cup of BBQ sauce to the pan and cook for 2 minutes - flip the pork tenderloin a few times to make sure pork tenderloin is coated on both sides and fully cooked through.
- 5
Remove toasted sliders, add a little BBQ sauce to one side, add pork medallion on top of the sauce, then top the pork medallion with your coleslaw mix. Top with the other half of the slider bun and enjoy!
Ingredient Notes & Substitutions
Pre-seasoned pork tenderloin: A 0.5 to 1.85 pound tenderloin from the meat case. Smithfield, Hatfield, or store-brand versions all work. Garlic-herb, brown sugar, or peppercorn flavors all pair great with BBQ.
Tri-colored coleslaw mix: One bag of pre-cut mix with red and green cabbage plus shredded carrots. About 14 ounces is standard.
BBQ sauce: One bottle of your favorite. Sweet Baby Ray's is the crowd-pleaser. Use 1 cup for the pork, plus a little extra for the buns and dipping.
Coleslaw dressing: One bottle of refrigerated coleslaw dressing (Marzetti's is great). Or make your own with mayo, apple cider vinegar, sugar, and seasoning.
Brioche slider buns: One package (usually 12 mini buns). Brioche is my favorite for the buttery flavor and soft texture. King's Hawaiian sweet rolls, dinner rolls, or any slider buns work.
How to Store, Reheat & Freeze
Store the pork (in BBQ sauce to keep it moist), coleslaw, and buns in separate airtight containers in the fridge. The pork keeps for 3 days. Coleslaw is best within 2 days. Buns can be stored at room temperature for 2 to 3 days. Toast fresh buns and assemble fresh sliders when ready to eat for the best texture.
To freeze, freeze the cooked pork in BBQ sauce in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating. Do not freeze coleslaw, it gets watery.
What to Serve With Pork Tenderloin Sliders
These sliders are perfect for game day, casual dinner parties, or barbecues. Pair with classic sides like kettle chips, sweet potato fries, regular fries, or potato salad. A pickle on the side is a must. For a heartier meal, add baked beans, mac and cheese, or corn on the cob. For drinks, ice-cold beer (lager or amber ale), sweet tea, or lemonade all pair beautifully with the BBQ flavor.
💡 Tips for Success
- Use a pre-seasoned pork tenderloin from the meat case. Smithfield, Hatfield, or store brands all work. The pre-seasoning is what makes this recipe so fast.
- Cut the tenderloin into 1-inch thick medallions. Thicker and they take too long. Thinner and they overcook. One inch is the sweet spot.
- Get the pan really hot before adding the pork. You want a strong sizzle when it hits the pan. Lukewarm pan equals pale, dry pork.
- Sear 4 minutes per side, no flipping in between. Resist the urge. The 4 minutes is what builds that beautiful golden crust and seals in the juices.
- Use a thermometer to check doneness. Pork is safe at 145 degrees internal temp. Pull at 140 and let it carry over to 145 as it rests.
- Add the BBQ sauce in the last 2 minutes of cooking. Adding it too early scorches the sugars in the sauce. The last 2 minutes is just enough to glaze the pork.
- Toast the brioche buns in a 400 oven or toaster oven while the pork finishes. About 5 minutes until just golden. Skipping this step gives you soggy buns once the BBQ pork hits them.
- Dress the coleslaw just before serving. Pre-dressed coleslaw gets watery and limp. Add the dressing right before you assemble the sliders for the crispest crunch.
❓ Frequently Asked Questions
What if I cannot find pre-seasoned pork tenderloin?
Use plain pork tenderloin and rub it with your favorite seasoning blend. Salt, pepper, garlic powder, smoked paprika, and brown sugar makes a great DIY rub. About 1 to 2 teaspoons total.
What kind of BBQ sauce works best?
Any BBQ sauce you love. Sweet Baby Ray's is the classic crowd-pleaser. Stubb's, Bull's Eye, or homemade all work. Pick based on whether you like sweet, smoky, tangy, or spicy.
Can I make the coleslaw from scratch?
Absolutely. Mix a half cup mayo, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, half teaspoon celery seed, salt and pepper. Toss with 4 cups shredded cabbage and carrots. Better than bottled if you have the time.
What other buns work?
King's Hawaiian sweet rolls, dinner rolls, slider buns, or even mini ciabatta rolls all work great. Brioche is my favorite for the buttery flavor.
Can I cook the pork in the oven instead?
Yes. Sear the medallions in a hot pan for 2 minutes per side, then transfer to a 400 oven for 5 to 8 minutes until they hit 145. Brush with BBQ sauce in the last 2 minutes.
How do I store leftovers?
Store the pork (with extra BBQ sauce to keep it moist), buns, and coleslaw separately. Pork keeps in the fridge for 3 days, coleslaw for 2 days. Toast fresh buns and assemble fresh sliders when ready to eat.
Can I make these ahead for a party?
Yes. Cook the pork and store in BBQ sauce. Make the coleslaw (dressed) up to 2 hours ahead. Toast buns right before serving and assemble fresh. Hot pork on a toasted bun is the magic.
Made this recipe?
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