MGoBBQ: Pork Tenderloin Sliders w/ BBQ Onions
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[ED (Seth): Welcome to a new regular-ish feature on the site. Joe Pichey, serious bbq-ing dude, has been writing up tailgating recipes on his blog MMMGoBluBBQ and we're moving him over here because we can and because we've wanted to bring the tailgate experience into the fold. We can do this now because Stubb's offered to sponsor it. This is one of those things where we really liked their BBQ sauce, and it turned out their CEO really likes this blog, and we like Joe's recipes, and our cardiovascular systems must suffer.]
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The football season is finally here and I could not be more excited. Not only do we get to see how our new offensive guru plans to operate things, but we also get to fire up the grills and smokers as we sip on a few "barley pops". Since we are playing Notre Dame under the lights and will most likely have a full house by game time, I wanted to make something that will feed a crowd. Is there anything more tasty and fun to eat than a slider? I don't think so. Here is what you will need.
Ingredients:
- Pork Tenderloins
- Slider Buns
- White Cheddar or Swiss Cheese
- Onions
- Butter
- BBQ Rub
- BBQ Sauce (Honey Pecan or Hickory Bourbon)
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Directions:
Preheat your grill or smoker to 250 degrees. If you are using a charcoal or gas grill, you will need to set it up for indirect heat. Click here for Indirect Heat set up. I like using fruit woods with pork, so I'm using pecan wood chunks for this cook. Pecan has a nice sweet flavor and won't leave a bitter taste as some stronger woods might do.
As the grill/smoker is pre-heating, take the pork tenderloins and trim off the silver skin. Don't worry, it's easy and only takes a minute. Silver skin is a connective tissue that has a shiny white appearance and only covers a small portion of the loin. Use a sharp knife so you don't trim off a hunk of meat with it. Once this is done, apply your favorite rub. I love using Stubbs rubs/sauces for a few reasons. First, they taste great! Secondly, they can be found everywhere. I don't have to drive half way across the state to find em. Lastly, the Stubbs CEO is a Michigan Alum and a loyal MGOBLOG follower. Can you ask for anything more?
I don't hold back when seasoning the loins as they can take a lot of spice. If you like some added kick, throw in a little cayenne pepper. Once the loins are seasoned, it's time to toss em on the smoker. I like to use 2-3 chunks of wood per hour. The wood chunk should be about the size of your fist.
We can also start cooking our onions and getting some smoke flavoring on them too. Slice em up and add a few chunks of butter. If you want to add some rub or salt/pepper, go crazy. I like my onions full of flavor, so I added a few spoonfuls of seasoning. Place the onions over the heat source and let em sweat a little while the tenderloins heat up.
Now we have about 45 minutes to kick back and relax. Take this time to enjoy a few of your favorite beverages or toss around the pig skin. Or both.
After about 30 minutes, it's time the check the internal temp of the pork loin. If you are going to be cooking a lot of meat this year, invest in a good thermometer. My favorite is the Thermapen because it's accurate and SUPER fast!
Once it gets to about 130 degrees, it's time to start glazing with your favorite Stubbs BBQ sauce. I love using Honey Pecan or Hickory Bourbon for this recipe. Time to Glaze!!!
The pork loin is done once it reaches 140-145 degrees. This should only take about 45 minutes with a grill temp of 250-275 degrees. I don't like to go much higher than this as it will start to dry out. Once the internal temp reaches 140 degrees, remove from the heat and tightly wrap in foil. The internal temp will continue to rise another 5-7 degrees while it's wrapped. This process will also help tenderize the meat. Once the onions are soft and tender, add a few spoonfuls of BBQ sauce. Cook them until they are fully sauced and thickened. It's up to you on how long to go. After about 10 minutes in the foil, it's time to slice the tenderloin. You can go ahead and enjoy it just like this or make some tasty sliders.
Toss a few slider buns on the grill to add some char and toasty goodness. Don't walk away, it only takes about 30 seconds until they are done.
I like to assemble the sliders and toss them back on the grill to melt the cheese. I wouldn't put them back over the hot coals, as they could burn. Use the cool side of the grill.
Once the cheese is melted, it's time to enjoy about 10 of these in record time. I think I had 6 of these tasty buggers in under 5 minutes.
This recipe is a favorite at our tailgates and is super easy to make. These would also be great on some Hawaiian rolls or chopped up in a tortilla. Pork tenderloins are also leaner than chicken breasts, so feel good that you are being somewhat healthy to start the season. If you have any questions or recipe ideas, feel free to contact me at [email protected] (t: @mmmgoblubbq). I love to discuss BBQ and Maize and Blue football. GO BLUE!!!
September 4th, 2014 at 10:45 AM ^
September 4th, 2014 at 10:02 AM ^
Looks awesome! I am going to try it out for Saturday night pre-game meal! Great addition to the blog!
September 4th, 2014 at 2:35 PM ^
September 4th, 2014 at 9:24 AM ^
September 4th, 2014 at 10:03 AM ^
Love to see the Stubbs tie-in. I currently have Stubbs in my fridge. In fact, I bought a 2-pack of extra large bottles of Stubbs at Costco for like 8 bucks. Incredibly good deal.
September 4th, 2014 at 9:26 AM ^
Joey Chestnut, eat your heart out.... Wow, that looks great. I love BBQing for a game and I'll definitely try this recipe. Love the cooked onions. Thank you for not posting this earlier in the week, it would have been torture.
September 4th, 2014 at 9:30 AM ^
September 4th, 2014 at 1:56 PM ^
always looking for good ideas!
September 4th, 2014 at 9:30 AM ^
My arteries are despondent over this new initiative.
Just checked out Mr. Pichey's blog, outstanding recipes for tailgates and other occasions.
Excited for the new feature
September 4th, 2014 at 9:30 AM ^
It's 9:30am and now I want lunch.
September 4th, 2014 at 9:30 AM ^
I would like to upvote this entire idea 1,000,000 times. Now can someone can come do that for me at my tailgate, I won't get it to look half as good.
September 4th, 2014 at 9:33 AM ^
Perhaps the greatest feature ever to grace MGoBlog. Bravo.
I was planning on heading over to Eastern Market to pick up a beef brisket to smoke for Saturday's game. I might have to audible and go with these pork sliders.
What to do? What to do?
September 4th, 2014 at 9:52 AM ^
September 4th, 2014 at 10:03 AM ^
September 4th, 2014 at 11:28 AM ^
Wiggley's inside the Gratiot Central Market. Their brisket and corned beef is outstanding.
There's also another place on Michigan Ave east of Livernois called Prince Valley Gigante Super Mercado. I love this store. They have a bakery, butcher shop, and fresh made Mexican food right inside. John the Butcher goes out of his way to accommodate the customers.
September 4th, 2014 at 9:31 AM ^
September 4th, 2014 at 9:35 AM ^
O...M...G...
September 4th, 2014 at 9:35 AM ^
In blog history. Why did it have to come at 9AM while at work? Going to be a long, hungry day.
September 4th, 2014 at 9:37 AM ^
Tenderloin?? No.
September 4th, 2014 at 9:37 AM ^
Delicious.
May try this weekend; especially since my wife wants a lower-fat option for the smoker.
Guess pork butt, brisket (even though I trim the darn things) are still too greasy for her).
PS Would recommend food and a concert at Stubbs in Austin if in the neighborhood.
September 4th, 2014 at 9:48 AM ^
every three weeks or so and I used to use the Texas trim, which is to say it wasn't. About a year ago I started trimming almost all of the fat from the brisket (don't forget the large amount between the point and and the flat) and I haven't noticed an appreciable tenderness difference. In fact, because the fat has been removed the smoke and rub is able to better penetrate the meat and add their flavors. As trimming removes about 3-6 pounds I've also been able to reduce cooking time by about three or four hours, which probably assists with keeping the meat tender.
September 4th, 2014 at 10:36 AM ^
More out of laziness than my belief (which I still keep) that the fat cap bastes the meat, in addition to protecting the meat if you are a cap-down person.
However, have noticed that there wasn't a huge difference in flavor, tenderness, but I do need to keep a VERY close eye on my cook temps to prevent overcooking.
Also, have been doing more of a texas-style rub (salt, pepper, garlic) on my brisket and have been very pleased.
I have been using hickory with a few chunks of mesquite (since it is brisket in honor of Texas hill country). What do you use?
September 4th, 2014 at 9:53 AM ^
Just moved to Texas (San Marcos). Will have to go to Stubbs now, it is that simple.
September 4th, 2014 at 9:39 AM ^
for THIS week, I was thinking about grilling up some chicken...
September 4th, 2014 at 9:52 AM ^
But don't grill it, smoke it.
September 4th, 2014 at 9:40 AM ^
Here about's Pecan trees are almost a nuisance, still a very good and choice wood for smoking, but for pork, especially loin, I'd rather go with apple. But maybe that's because apple is relatively rare in Texas.
September 4th, 2014 at 9:42 AM ^
Thank you Mr. Gase & Go Blue!
Mr. Matthew Gase, Matt serves as the Chief Executive Officer and President of Austin-based Stubb’s Legendary Bar-B-Q. Mr. Gase previously led both start-up and established branded food businesses for Ralston Purina and ConAgra Foods. He has over 20 years of senior executive experience in strategic development and operations roles, including global experience in over 30 countries. He served as General Manager of Commemorative Brands Inc. (CBI), a subsidiary of American
September 4th, 2014 at 9:46 AM ^
Needs more lemon
September 4th, 2014 at 9:47 AM ^
Sent from MGoBlog HD for iPhone & iPad
September 4th, 2014 at 9:48 AM ^
I wish I had something else to add but like besides football and math, cooking is right up there with stuff I like to do/learn about. Keep it coming.
September 4th, 2014 at 9:52 AM ^
Please tag these posts NSFW in the future. Thanks.
September 4th, 2014 at 9:54 AM ^
do yourselves a favor and check out his blog....bacon wrapped onion rings.
September 4th, 2014 at 9:56 AM ^
I do love me some Stubbs, always have it in the fridge. I like to add Siracha to it for a little bit of kick.
September 4th, 2014 at 9:59 AM ^
yummmmmmm
September 4th, 2014 at 10:01 AM ^
I appear to be in the minority here, but it seems like MGoBlog is quickly becoming overloaded with front page content. Good discussions drop down the page and are quickly forgotten because of the next Hokepoints, recruiting update, BBQ post, etc. Personally, I like being involved in the discussions about recruiting and football. I think BBQ posts will quickly run their course and will squeeze out content that the "M" in "MGoBlog" originally intended.
But again, it's not my site, and it's free. Just my two cents.
September 4th, 2014 at 10:07 AM ^
While I agree, I think if you're an avid MGoBlog reader, you're well versed in clicking to the next page of the "front page" to view other recent posts.
September 4th, 2014 at 10:21 AM ^
I certainly know how to get to page #2. The question is whether I have the time or inclination to scroll through all 8 posts/discussions from that day, let alone the MGoBoard.
September 4th, 2014 at 10:30 AM ^
Obviously being Magnus you know how to navigate the site, I was just pointing that out as an option. Sorry if that came across as presumptuous arrogance.
September 4th, 2014 at 10:41 AM ^
No offense taken. I just figured my point wasn't clear enough in the first place, so clarification might be necessary.
September 4th, 2014 at 10:16 AM ^
Maybe it's due to my incessant refreshing of the blog during the season, but I don't think I've missed any of the front page discussion due to this type of content. I understand that others might not be able to check the blog as frequently as I do, but for me this type of content adds to the experience as opposed to detracting from it
September 4th, 2014 at 10:29 AM ^
I started falling behind as soon as all those position previews were posted last week (in addition to regular content), and now that the season has started, content will be coming in spades.
September 4th, 2014 at 10:18 AM ^
Sent from MGoBlog HD for iPhone & iPad
September 4th, 2014 at 10:31 AM ^
Maybe a new category under the Useful Stuff Tab right under the "Where to eat" . Maybe it could be "What to eat".
September 4th, 2014 at 10:45 AM ^
deliciousness of these sliders, though??
September 4th, 2014 at 11:08 AM ^
Trying to find the right balance between that and "more free content is good."
I'm REALLY pushing the staff this year (though not the first time) to keep the jumps early so that people don't have to scroll very far to get to the next article if the one on top isn't their thing.
I do keep a posting schedule and there's supposed to be an average of 1.5 hours between posts.
Why is Hokepoints the thing you mentioned though? Dear Diary I get why it's tedious to some, but Hokepoints is the weekly "I'm going to put a ton of hours into a longform thing that addresses something we're all wondering about" post. I won't lie: coming up with one every week isn't easy, but I was under the impression you at least liked that stuff.
September 4th, 2014 at 11:29 AM ^
Seth, I sincerely apologize if you thought I was pointing that out as one of the unnecessary posts. That was just the first "catchy" column title that popped into my head. I actually do like it. I was just trying to list columns. I originally included UFR and Unverified Voracity and Dear Diary in there, too, but the list was getting long, so I chopped it. Hokepoints is football-related, so that's the type of stuff I like.
I think you probably know that I would stick to my guns if I intended that to be a shot against Hokepoints, so again, I apologize if that seemed like I don't appreciate the time and effort it takes to put those posts together. I should have been more selective.
EDIT: Just to reinforce the randomness of the list, you might also notice that I included the "recruiting update" in the original list, and recruiting is obviously a large part of what I follow, discuss, and write about on my site.
September 4th, 2014 at 10:01 AM ^
I was reading his blog last summer. This is my favorite addition to this blog since Ace joined! Love it! Good work, Joe!
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