Pork Tenderloin Sliders

• 2 pork tenderloins (about 2 1/2 lb.), trimmed
• 3 tablespoons olive oil, divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons Dijon mustard
• 3 tablespoons fresh thyme leaves
• 2 tablespoons chopped fresh rosemary
• 20 slider buns or dinner rolls, split

1. Preheat oven to 400u0b0. Rub pork tenderloins with 1 Tbsp. oil, and sprinkle with salt and pepper. Stir together sugar and next 3 ingredients; rub over pork.
2. Cook pork in remaining 2 Tbsp. hot oil in a skillet over medium-high heat 5 minutes, browning on all sides. Place tenderloins on a wire rack in a jelly-roll pan.
3. Bake at 400u0b0 for 20 minutes or until a meat thermometer inserted in thickest portion registers 155u0b0. Remove from oven, and let stand 10 minutes. Slice and serve on slider buns with sauces, or wrap tenderloin whole and refrigerate up to 3 days.

pork, olive oil, kosher salt, freshly ground black pepper, brown sugar, mustard, thyme, fresh rosemary, buns

Taken from www.myrecipes.com/recipe/pork-tenderloin-sliders (may not work)