makes approx. 24 sliders
two 12 - 14 ounce pork tenderloins (see hints below)
2 small jalapeno peppers or 1 habenero pepper
1-inch long peeled piece of fresh ginger
1 large clove garlic, peeled
1/2 small onion
1/4 cup loose packed fresh thyme leaves or 2 tsp dried thyme
2 Tbs ground allspice
1/4 cup soy sauce
1/4 cup white vinegar
24 slider rolls
Dijon mustard for garnish (optional)
diced ripe mango for garnish (optional)
Add the 2 small sliced jalapeno peppers to a blender and add one thick, 1-inch long peeled piece of ginger, add 1 large peeled clove of garlic, add 1/2 small onion, add about 1/4 cup fresh thyme leaves, 2 Tbs ground allspice and add 1/4 cup each soy sauce and white vinegar and puree everything until it's nice and smooth.
Add that to the pork tenderloins in double layered large ziploc bags, seal it up and keep it cold until you're ready to grill.
You'll probably be grilling this over charcoal at the game and you'll want to slowly rotate it and cook it along until it's between 145 and 150 degrees at the center.
Let the pork rest for 5 minutes before slicing it and serving it on the slider rolls with a little optional mustard and diced ripe mango.
Feel free to cut this recipe in half and use just one 12 - 14 ounce tenderloin.
This same recipe is great for chicken too.