Recipes / Main
Main
Black Currant–Glazed Pork Sliders
The Currant Baron's Sliders
Pork tenderloin is the cheap, lean protein a party needs, and a jam glaze gives it a lacquered finish in minutes. Slice it thin and it eats neatly on a soft roll.
At the table: Built sliders hold at room temperature up to 2 hours. That is the food-safety limit, not a suggestion.
Not yet table-tested. This recipe is written from standard, well-known methods and has not been through our test tables yet. The badge changes when it has.
Crafting formula
TrainsBladeFireDoughSauceTime
Stock your pantry to see what you are missing.
Why nowBlack currant is a tart, jammy flavor most people haven't cooked with, and pork shoulder is still one of the cheapest ways to feed a crowd.
Ingredients
As written: 12 sliders.
Pork
Glaze
To build
Kosher salt means Diamond Crystal. With Morton kosher salt, use about half.
Method
Heat the oven to 425°F. Season the pork all over with the salt and pepper.
Simmer the glaze ingredients in a small pan 3 to 4 minutes. Set half aside for serving.
Look forSyrupy, and it coats a spoon.
Sear the pork in the oil in an ovenproof skillet over medium-high heat, turning, 6 to 8 minutes.
Look forBrowned on all sides.
Brush with glaze and roast 12 to 18 minutes, brushing once more halfway.
Look for145°F in the thickest part. A little pink in the center is correct. If the glaze in the pan starts to blacken, add 2 tablespoons water to the skillet.
Rest 10 minutes, then slice thin and toss with the reserved glaze.
Spread the rolls with mayonnaise, add arugula and pork, and close. Spear each with a pick.
Make ahead
Roast the day before and chill. Cold pork slices thinner. Build the sliders with the pork straight from the fridge; it warms up on the board. Count the 2 hours from when it leaves the fridge.
Holding
Built sliders hold at room temperature up to 2 hours. That is the food-safety limit, not a suggestion.
Allergens
Contains wheat, soy, mustard, egg (mayonnaise), milk (rolls). Always check labels on packaged ingredients.
Notes
Gluten-free: tamari in the glaze and gluten-free rolls.
Tavern Night
This dish's twist table (d6)
| 1–2 | The classic stands. No twist. Cook it as written. |
|---|---|
| 3 | Herb swap. Swap arugula for thinly sliced fennel and dill |
| 4 | Acid strike. Add quick-pickled red onion |
| 5 | Plating challenge. Serve the pork on a board with rolls alongside so players build their own |
| 6 | Host's boon. The Host picks any twist above, or the table invents one. The safety rule still applies. |
Roll before you start cooking. No twist ever changes a time, a temperature or how done something must be.