Ingredients
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2 pork tenderloins (about 2 1/2 lb.), trimmed
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3 tablespoons olive oil, divided
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1/4 cup firmly packed dark brown sugar
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2 tablespoons Dijon mustard
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3 tablespoons fresh thyme leaves
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2 tablespoons chopped fresh rosemary
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20 slider buns or dinner rolls, split
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Italian-Style Salsa Verde
Directions
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Preheat oven to 400°. Rub pork tenderloins with 1 Tbsp. oil, and sprinkle with salt and pepper. Stir together sugar and next 3 ingredients; rub over pork.
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Cook pork in remaining 2 Tbsp. hot oil in a skillet over medium-high heat 5 minutes, browning on all sides. Place tenderloins on a wire rack in a jelly-roll pan.
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Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 10 minutes. Slice and serve on slider buns with sauces, or wrap tenderloin whole and refrigerate up to 3 days.
Hector Sanchez; Styling: Buffy Hargett Miller