Jalapeño Pork Sliders







  • ¼ cup brown sugar
  • 1 Tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pork tenderloin
  • 4 whole jalapeño peppers
  • 1 Tablespoon olive oil
  • King’s Hawaiian Pretzel Slider Buns
  • 3 avocados, sliced
  • ½ cup fresh cilantro leaves
  • 9 Tablespoons Challenge Spreadable Butter with Olive Oil and Sea Salt


  • 1

    Combine brown sugar, cumin, chili powder, paprika, salt and pepper in a small bowl. Rub all over pork tenderloin and let sit, uncovered, for 30 minutes or chill up to 8 hours.

  • 2

    Preheat grill to medium heat. Clean and oil grates. Grill pork, turning every 5 minutes, until lightly charred all over and an instant-read thermometer inserted into the center of the loin registers 145°F, about 25 minutes. Let rest 10 minutes then slice very thinly.

  • 3

    While pork cooks, rub peppers all over with olive oil and place directly on the grill. Cook for 10-15 minutes, turning a few times, until fully charred and softened.

  • 4

    Transfer to a sheet of foil and seal up in a packet to steam. Let rest 10 minutes. Rub off the charred skin, cut in half and scrape out seeds. Slice peppers into strips and set aside.

  • 5

    To assemble sliders, place few slices of avocado onto a bottom bun. Use a fork to lightly smash the avocado into the bread. Layer with thinly sliced pork, a few slices of jalapeños and fresh cilantro leaves. Generously spread the top bun with 1 Tablespoon Challenge Spreadable Butter with Olive Oil and Sea Salt and place on top of the sandwich. Repeat with remaining sliders and serve.

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