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Ingredients
- 1 1/2 pounds Pork Tenderloin
- 4 fluid ounces Mesquite Marinade, Liquid
Serving Day Ingredients
- 12 individual drain Sliced Pineapple, Canned
- 4 tablespoons Sriracha Sauce
- 12 individual Slider Buns
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 2 sliders
- 386 Calories
- 7g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 74mg Cholesterol
- 689mg Sodium
- 52g Total Carb
- 2g Fiber
- 19g Total Sugars (Includes 0g Added Sugars)
- 28g Protein
- 8 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Kelly Leigh Creates for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide pork tenderloin among half of the gallon bags. Pour marinade on top.
- Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Grill pork until done, turning occasionally, around 20 minutes.
- Let pork rest while grilling pineapple slices.
- Grill pineapple slices for 3-5 minutes, turning halfway through.
- Slice pork thinly and place on slider buns.
- Place a pineapple on top of the pork and drizzle with sriracha sauce.