Fustini's Oils and Vinegars
Adobo Pork Tenderloin Sliders

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Adobo Pork Tenderloin Sliders


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Adobo Pork Tenderloin Sliders

Submitted by Corporate Chef Andy Stewart



  • 1 whole pork tenderloin, trimmed of silver skin
  • 1 tablespoon Fustini's Aji Verde Crush olive oil
  • salt and pepper
  • 1-3 tablespoons Adobo Sauce 
  • Pickled Onions
  • 4-8 slider buns or small dinner rolls or Hawaiian rolls, toasted if desired
Pickled Onions
Adobo Sauce
  • 5 dried Guajillo Chilies
  • 2 tablespoons Fustini's Aji Verde Crush olive oil
  • 1 small white onion
  • 1 clove garlic
  • 2 whole cloves
  • 1 cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1 1/2 cups water
  • Pinch salt


Substitution Suggestions: Fustini's Cayenne Crush Olive Oil, Fustini's Chipotle Olive Oil


Step 1. 

Rub the pork tenderloin with olive oil and season with salt and pepper. Spread the Adobo on the pork tenderloin and place it into a plastic bag to marinate overnight. Remove from the marinade and let come to room temperature. Prepare a grill for indirect and direct heat.  Start the tenderloin on the direct side to sear all sides. Once fully seared, move to the indirect side and cook, moving minimally, until an internal temperature of 155 degrees is achieved. Remove from the grill and let stand before slicing thin. Smear the service buns with a little Adobo Sauce and place some sliced pork on top. Top with some pickled onions and serve.

Alternatively: Sear pork on all sides in an oven-proof pan. Place pan in a 350-degree oven until meat reaches an internal temp of 155.

Step 2.  Pickled Onion

Place red onion into a large bowl. Bring Fustini’s 12 Year White vinegar, sugar, salt, coriander and mustard seeds into medium size pot and bring to a simmer over moderately low heat. Once the sugar has dissolved, turn the heat to high and boil the mixture for 1 minute. Pour the boiling liquid over the onions and stir to coat. Let stand uncovered until room temperature and then cover and refrigerate until ready to use.

Step 3.  Adobo Sauce

Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté another 2 minutes, stirring frequently. Add the chilies and sauté another minute before adding the water and salt and bringing to a simmer. Reduce the heat to low and simmer the mixture until the water is reduced by half. Remove cinnamon stick, allow to cool slightly then place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.

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