These Braised Pork Tenderloin Sliders with Horseradish Aioli provide a gourmet spin on traditional sliders. They feature succulent pork, zesty horseradish, and luscious caramelized onions. These sliders blend savory, sweet, and spicy flavors in each bite, ideal for gatherings or as a fulfilling dinner choice.
The star of this dish is the braised pork tenderloin. It is slow-cooked in a savory blend of whiskey, broth, Dijon mustard, and maple syrup, resulting in rich, juicy pork that’s easy to shred. The braising technique guarantees the pork is tender, soaking up the flavors of aromatic garlic, onions, and fresh thyme. Adding whiskey elevates the dish’s complexity, balancing the sweetness of the maple syrup with the sharpness of the mustard, resulting in a satisfying and nuanced pork dish.
Each slider is topped with horseradish aioli, which provides a creamy, zesty kick that complements the richness of the pork. Mayonnaise, sour cream, freshly grated horseradish, and lemon juice add a refreshing tang, ensuring the dish isn’t too heavy. The aioli also brings an elegant spiciness that cuts through the richness of the braised pork.
Caramelized red onions add a layer of sweetness that rounds out the flavors. Slowly sautéed in extra virgin olive oil with brown sugar and balsamic vinegar, the onions develop deep caramel notes that balance the savory elements. Their soft, jammy texture contrasts beautifully with the tender pork and crisp arugula.
The sliders are finished with a handful of fresh arugula, adding a peppery bite that brings brightness to the dish. Arugula provides a fresh element and enhances the overall balance of flavors. Nestled inside soft slider buns, these handheld bites are easy to eat and perfect for serving at parties, game-day gatherings, or as a casual yet sophisticated dinner option.
The magic of these sliders lies in the contrast of flavors and textures. The slow-cooked pork is tender and flavorful, the horseradish aioli is creamy and spicy, the caramelized onions are sweet and rich, and the fresh arugula provides crunch and brightness. Together, these elements ensure that every bite offers a perfect savory, sweet, spicy, and fresh balance.
The slider size makes them ideal for entertaining, offering guests a fun, bite-sized sandwich bursting with flavor. They’re also highly customizable—add a slice of Gruyère or Swiss cheese for more richness, or swap the whiskey for apple cider if you want a milder braise. Toasting the buns lightly gives them structure while keeping them soft and easy to eat.
SUGGESTED RECIPE: Whiskey Braised Pork Tenderloin with Mashed Sweet Potatoes
These sliders offer remarkable versatility. They can be enjoyed as an appetizer or as a main dish alongside fries or salad. Their elegant yet accessible flavors appeal to both culinary enthusiasts and casual diners. For easy party hosting, you can prepare the pork, onions, and aioli in advance and simply assemble them when it’s time to serve.
These Braised Pork Tenderloin Sliders with Horseradish Aioli are a delicious combination of bold flavors and satisfying textures. Whether you’re serving them for a special occasion or making them for a cozy family meal, they’re sure to be a crowd-pleaser that people will repeatedly request.
Braised Pork Tenderloin Sliders with Horseradish Aioli
4
servings30
minutes2
hours2
hours30
minutesBraised Pork Tenderloin Sliders with Horseradish Aioli combine tender, slow-cooked pork with the bold flavors of horseradish, sweet caramelized onions, and fresh arugula, all tucked into soft slider buns. These sliders are perfect for parties or cozy meals, offering a delicious balance of savory, sweet, and spicy elements in every bite.
Ingredients
- For the Braised Pork Tenderloin
2 pounds pork tenderloin
2 tablespoons extra virgin olive oil
1 large onion, chopped
3 cloves of garlic, minced
1 cup whiskey
2 cups chicken broth
2 tablespoons Dijon mustard
2 tablespoons maple syrup
3 sprigs of thyme
to taste, salt and ground black pepper
- For the Horseradish Aioli
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons horseradish, freshly grated
1 lemon, juiced
to taste, salt and ground black pepper
- For the Caramelized Red Onions
2 large red onions, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon brown sugar
1 teaspoon balsamic vinegar
1/2 teaspoon salt
- For the Sliders
12 slider buns
2 cups fresh arugula
Directions
- Braise the Pork Tenderloin:
Season the pork tenderloin with salt and ground black pepper. Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until golden brown, 5-6 minutes.
Add the onion and garlic, and sauté for 2-3 minutes until softened. Pour in the whiskey to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Stir in the chicken broth, Dijon mustard, maple syrup, and thyme. Cover and simmer on low heat for 90 minutes until the pork is fork-tender. Remove from heat, shred with two forks, and set aside. - Make the Horseradish Aioli:
Mix the mayonnaise, sour cream, grated horseradish, lemon juice, salt, and ground black pepper in a bowl. Cover and refrigerate until ready to use. - Caramelize the Red Onions:
Heat the extra virgin olive oil in a pan over medium heat. Add the sliced red onions, brown sugar, and salt, and sauté for 25-30 minutes until caramelized. Stir in the balsamic vinegar and cook for 2-3 minutes. Set aside. - Assemble the Sliders:
Slice and toast the slider buns. Spread horseradish aioli on the top and bottom halves of each bun. Layer with shredded braised pork, caramelized onions, and a handful of fresh arugula.
Notes
- Substituting the Whiskey: Replace the whiskey with apple cider for a sweeter, non-alcoholic alternative that adds fruity notes and complements the maple syrup and thyme in the braising liquid.