Pork Tenderloin Sliders

• 2 pork tenderloins about 2 1/2 lbs trimmed
• 3 tablespoons EVOO divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 1/4 cup dark brown sugar firmly packed
• 2 tablespoons dijon mustard
• 3 tablespoons fresh thyme leaves
• 2 tablespoons fresh rosemary chopped
• 20 slider rolls split
• honey mustard

1. Preheat oven to 400F. 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 400F for 20 minutes or until a meat thermometer reads 155F. Remove from oven and let stand 10 minutes. Slice and serve on slider buns with sauces.
4. Blackberry Honey Mustard Sauce: 1/3 cup sugar, 1 (6 oz) container fresh blackberries, 1/4 cup honey, 1 tbsp dry mustard, 3 tbsp dijon mustard, 2 tbsp fresh lemon juice, 1 tsp kosher salt, 1/3 cup EVOOnring first 2 ingredients to a boil in a small saucepan over medium-high heat, stirring occasionally and mashing berries with the back of a wooden spoon. Reduce heat to medium and simmer, stirring often and mashing berries, 2-3 minutes or until slightly thickened. Remove from heat, and pour mixture through a fine wire-mesh strainer into a blender, pressing with spoon to release juices; discard solids. Add honey and next 4 ingredients to blender; process on low 20 seconds. Increase blender speed to high, and process 30 seconds. With blender running, add oil in a slow, steady stream, processing until smooth. Transfer mixture to a small bowl; cover and chill 1-12 hours.
5. Bacon-and-Sweet Onion Jam: 4 uncooked thick applewood-smoked bacon slices, chopped, 1 tbsp butter, 2 medium-size sweet onions, chopped, 4 large shallots, chopped, 1/2 cup balsamic vinegar, 3 tbsp light brown sugar, 2 1/2 tsp kosher salt, 2 tbsp chopped fresh chives, 2 tsp chopped fresh thymenook bacon in a medium skillet over medium-low heat, stirring occasionally, 8-10 minutes or until crisp. Remove bacon to paper towel lined plate, reserving drippings in skillet.
6. Add butter to drippings, and stir until butter melts. Increase heat to medium and add onions; saute 10-12 minutes or until tender. Add shallots, vinegar, sugar, and kosher salt, and cook, stirring constantly 1-2 minutes, or until sugar dissolves. Reduce heat to low and cook, stirring occasionally, 20-25 minutes or until onions are very tender and brown. Remove from heat; stir in chives, thyme and bacon. Cool completely (about 20 minutes) or chill in an airtight container up to 3 days.

pork, kosher salt, freshly ground pepper, dark brown sugar, mustard, thyme, rosemary, honey

Taken from www.yummly.com/recipe/Pork-Tenderloin-Sliders-1082724 (may not work)