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Pork Tenderloin Sliders with Orange Aioli - Dump and Go Dinner

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Pork Tenderloin Sliders with Orange Aioli - Dump and Go Dinner

3 Boys and a Dog
The Cook
6 Servings
15 Ingredients
3 Comments
6 Servings
15 Ingredients
3 Comments

Ingredients

Containers

Supplies

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Grill

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Make It Now Cooking Directions

Nutrition Facts

Categories

shellfish-free, fish-free, traditional, fall, spring, winter, summer, nut-free, dairy-free

Categories

shellfish-free, fish-free, traditional, fall, spring, winter, summer, nut-free, dairy-free

3 Comments

Join the discussion

  1. Aioli (or anything with mayo in it) can’t survive the freezing process. I tried it just in case and was correct. I was left with a separated yucky mess. Best to leave the sauce for serving day. 🙂

    Reply

    1. Hi Shannon, thanks so much for your feedback. I’m so sorry the aioli broke on you. We do test our recipes with test cooks before we publish them. I will pass along your feedback to our Menu Builder team so they can review and adjust the recipe.

      Reply

  2. I suggest searing and baking as even on low the sugar from the OJ in the pork burns very quickly it was burning and still pink inside.

    Reply