These tender pork tenderloin sliders are all about summer with fresh peach BBQ sauce with just the right amount of kick from the jalapenos, no party should be without this crowd pleaser.
Directions for the pork with marinade. Place the pork tenderloins in a resealable bag, mix all the ingredients in a small bowl, pour into the bag with the pork and let marinate for 2 hours (I did mine overnight and it was fabulous)
Heat the barbeque grill to medium heat and brush the grates with oil. Grill pork turning every 5 minutes until lightly charred on all sides, basting with the bbq sauce halfway through cooking. Cook until a meat thermometer reads 140 degrees about 15 to 20 minutes. Alternativley, you can roast the pork in a 400 degree oven if you don't have access to a bbq grill. Place on a platter loosely covered with foil and let rest for 10 minutes. Thinly slice and assemble the sliders with greens like arugula, the pimento cheese aioli, more bbq sauce and other toppings of your choice like pickled red onion and/or sweet bread & butter pickle slices. Makes 16 to 18 sliders, enough for 8 to 10 party guests
In a medium sauce pan over medium/high heat add the oil, shallot and jalapenos and let saute for 4 minutes, stirring occasionally
Add the peaches along with all the other ingredients, bring to a low boil and turn down to medium starring occasionally for 10 minutes. Take off heat and let cool and pulse puree with a hand immersion blender or regular blender until it's smooth but with a bit of chunkiness; transfer to container with led and refrigerate
Combine all the ingredients in a food processor until smooth, cover and refrigerate until ready to use