Grapefruit Pork Sliders
Alright friends, stick with me here. I promise it will be worth it. I know technically it’s winter and some of y’all are in stuck in cold weather. But lately where I live its been sunny and warm(ish) and it has just put me in a tropical mood. Like an I-want-to-lay-out-by-the-pool-with-a-mai-tai mood. But we don’t have a pool. And I’m not entirely sure what all is in a mai tai.
Soooo, instead I just marinated a pork loin in some grapefruit juice, covered it with a delicious grapefruit-avocado salad, topped it with some arugula, put it all on a tiny roll, and bought a bottle of fake-tan lotion. I basically achieved the same end result. Only my way involved tiny, yummy sandwiches and no sunburn. Winner. Winner.
Lately I’ve been on a grapefruit kick. Like hardcore. I’ve been known to eat up to 4 a day. Multiple times a week. I’m not sure what’s going on but I’m very sure that I just don’t care. Because there are worse things that I could be eating four times a day, right? Like an entire chocolate cake. That would be nuts. But grapefruit? That basically melts fat off your body right? Even in cupcake form? I’m sure I read a scientific study proving that somewhere…
And I know grapefruit + pork loin may not sound like the best combination, but it sooooooooo is. You’re going to love it. Annnnd you get to package them in tiny little slider form? How cute is that?? On top of everything, this meal (salad included) keeps in your fridge for a whole day. Hello make-ahead party sandwiches. Just assemble before serving and your friends will think you are a culinary genius. Which you are.
Now you know I’m going to break it down for you so here it is: Be super careful about handling raw pork. I mean, anytime you handle raw meat you should be careful, but especially with raw pork. I watched an episode of House and the lady had gotten some terrible disease from not properly cleaning up after handling raw bacon in her kitchen. Scared me straight. Also, remember when House was super popular? Yeah…me too.
But anyway, back to disease prevention. To properly handle raw pork you need to know ahead of time what kitchen things you need and get them ready. Try to limit how many things touch the raw pork, and anything it does touch should be rinsed with hot water and then go straight in the dishwasher. And wash your hands with warm-hot water and soap. I kinda hope that last part is implied, but since we have to put warnings on fishhooks so people know not to swallow them you never know. You just never know.
Other than that you’re next big challenge is going to be making sure the pork gets cooked. Don’t judge by looks/color – it’s OK if the tenderloin is a little pinky (not in the communist sense, that’s never OK). What you are looking for is an internal temp of 160. And just like we talked about with the turkey, you’re gonna let this bad boy rest when he comes out of the oven. Other than that you’re really only chopping, baking and roasting.
- 2 lbs. pork tenderloin
- 2 T. grapefruit juice
- 1 T. lime juice
- 2 t. lime zest
- 4 t. salt
- 4 t. chili powder
- 1 T. EVOO
- 1 avocado, diced
- 2 grapefruit, segmented and roughly chopped
- 1 T. jalapeno, seeded and diced
- 1 t. cilantro
- 1/2 t. salt
- 1 c. arugula
- 2 packages of frozen small dinner rolls
- Preheat oven to 400. Prepare glaze for pork tenderloin by combining grapefruit juice, lime juice, lime zest, salt, chili powder, and EVOO. Set out pork tenderloin on a cutting board that can be placed in the dishwasher. Get a large oven-proof skillet and put it on the stove over medium-high heat. While skillet is heating brush tenderloin with glaze. Place in skillet and cook 5 minutes per side to brown. Once both sides have been browned, place skillet in over and roast for 15 to 20 minutes, or until an inserted meat thermometer reads 160. Remove from oven and allow pork to rest for 10 minutes.
- While pork is resting prepare rolls according to directions on package. Chop avocado, grapefruit, jalapeno and cilantro for salad and toss to combine.
- To assemble sliders: Slice pork tenderloin. Put a slice of meat in each roll. Top with avocado-grapefruit salad, sprinkle with a little arugula, and serve. Enjoy!