These honey balsamic pork tenderloin sliders simmer all day in the slow cooker until the roast just falls apart then you top it with a simple honey balsamic glaze, a slice of swiss cheese and put it on a whole wheat ciabatta roll. I love to make these for an easy Sunday dinner, for guests or for family parties.
At a recent family party, my sister-in-law brought served balsamic glazed pork, mashed potatoes, and green beans. It was so yummy, that I was then officially on a mission to re-create it for my blog…which I did, but I added a slight twist. I made these sliders. After I found whole wheat (plus organic) ciabatta rolls at the grocery store, I knew it was a match made in heaven….and trust me it is!
The pork with the sweet and tangy balsamic glaze pairs perfectly with melted swiss cheese and a hearty ciabatta roll. Everyone in my family gobbled them up when I served them to them as an experiment, which is definitely saying something! Plus the recipe makes a ton, so they are perfect to serve to a crowd or to make for dinner and leftovers for the next few days (my very favorite type of meal to make).
The pork can also be eaten without the cheese and roll, as my sister-in-law served it, and it is just as tasty – trust me, you won’t be disappointed. Sometimes what I like to do is have it a bit fancier the first night and have it as just the roast and then change it up for the leftovers and make them into these sandwiches so it feels like a completely different meal.
I would love to know if you try this recipe and what you think of it. Please comment below and let me know!
Recipe
Honey Balsamic Pork Tenderloin Slow Cooker Sliders Recipe
- Prep Time: 15 Minutes
- Total Time: 360 minutes
- Yield: 12 1x
- Category: Dinner
- Cuisine: American
Description
These balsamic honey pulled pork sliders are very tender and juicy. The added cheese and buns add flavor and make them perfect for parties and dinner anytime.
Ingredients
- 2 pounds pork loin
- ½ cup water
- Real Salt *, to taste
- Black Pepper, to taste
- â…“ cup maple syrup *
- ½ cup water
- ¼ cup balsamic vinegar
- 2 Tbsp liquid aminos * (soy sauce may be be substituted)
- 1 Tbsp arrowroot powder * (corn starch may be substituted)
To Serve
- 12 whole wheat ciabatta rolls
- 12 slices swiss cheese
Instructions
Method 1
- Season the pork loin with salt and pepper.
- Place in a crockpot with ½ cup water and cook on low for 6-8 hours until a fork inserted into the roast easily breaks it apart.
- Once the pork is done shred with a fork.
- Combine the honey, arrowroot powder, water, vinegar and liquid aminos in a sauce pan. Heat over medium heat and stir until mixture thickens (set aside).
Method 2
- Place the pork loin, salt, pepper, honey, water, vinegar and liquid aminos in a crockpot and cook on low for 6-8 hours until a fork inserted into the roast easily breaks it apart.
- You will either not use the arrowroot powder in this method and have a runny sauce (think french dip) or you can drain the sauce from the slow cooker into a small saucepan and thicken it with a slurrry of the arrowroot powder and just enough cold water to make it runny and add it to the saucepan and stir it in. When it heats up it should thicken the sauce. If you don't have enough sauce you can always make another batch of sauce to add to the saucepan.
- Once the pork is done shred with a fork.
To Serve
- Pile a ciabatta roll with pork, a slice of swiss cheese and 1-2 tablespoon glaze (if the pork is not warm enough to melt the cheese, you can place it in the oven or microwave to melt the cheese)
Keywords: Juicy, Tender, Easy
Amy Robers
I love how tenders and juicy the roast turns outs - and how flavorful. I used to use a similar recipe and it used honey and I can't believe what a difference it makes to use maple syrup instead of honey.
★★★★★
Trish
I could go for a plate full of these!
★★★★★