Pork sliders with raspberry mustard sauce

These mini sandwiches are great for a tailgate party or sports-themed get-together.
Recipe and photo provided by CanolaInfo.org
170 cal Serves 12
Prep time 0h 15m
Cook time 0h 30m
Total time 0h 45m
Platter of sliced pork tenderloin with small dish of raspberry mustard sauce in background

Ingredients

Directions

  1. Step 1

    Preheat oven to 425 °F (220 °C). In small bowl, combine garlic powder, thyme, and black pepper. Sprinkle both sides of pork tenderloin with garlic powder mixture. In large nonstick skillet, heat canola oil over medium-high heat. Add pork, cook 3 minutes, turn, and cook 2 more minutes or until richly browned. Remove from heat.

  2. Step 2

    Coat foil-lined baking sheet with cooking spray, place pork on baking sheet, and cook 18 to 20 minutes, until barely pink in center. Place on cutting board and let stand 5 minutes before thinly slicing. If desired, wrap rolls in foil and place in oven 5 minutes to warm before serving.

  3. Step 3

    Place fruit spread in microwave-safe small bowl. Cover and microwave on high for 20 seconds or until slightly melted. Stir in remaining sauce ingredients until well blended.

  4. Step 4

    To serve, place pork on serving platter and sauce in another small bowl. Serve with rolls.

Tips

  • Canola oil is rich in essential fatty acids and contains very high levels of heart healthy monounsaturated fatty acids. Look for it in the ingredient list when buying mayonnaise.

Nutritional information

Per serving (1 of 12)

Calories
170
Protein
12 g
Sodium
270 mg
Potassium
152 mg
Total fat
5 g
Saturated fat
0 g
Cholesterol
25 g
Carbohydrates
20 g
Fibre
3 g
Sugars
3 g
Added sugars
2 g

Favourite recipes

All recipes
Oatmeal chococranberry cookies in a mason jar beside a cookie and glass of milk
Desserts and baked goods

Oatmeal choco cranberry cookies

In these cookies no egg or flour is used. These have a soft texture with an addictive taste.
Prep: 25 mins 73 cal Serves 12
Muesli muffins with almonds and cranberries on kitchen counter
Breakfast

Muesli muffins with almonds and cranberries

Whole grains, cranberries and almonds jack up the nutrient power in these muffins compared to common, cake-like ones.
Prep: 40 mins 240 cal Serves 12
Turkey burger casserole with parsnip and carrot frites
Poultry

Turkey burger casserole with parsnip and carrot frites

This casserole gets its wow factor from carrot and parsnips cut into matchstick fries
Prep: 5 mins 240 cal Serves 6
Roasted red pepper, squash, sweet potato, carrot and cauliflower in a casserole dish
Side dishes

Maple roasted vegetables

Delectable, healthy and so simple, this recipe lifts vegetables to a new level
Prep: 55 mins 160 cal Serves 10
Two Wild rice and apple stuffed acorn squash halves
Side dishes

Wild rice and apple stuffed acorn squash

The sweetness of apple complements the delicate flavours of squash, celery and thyme.
Prep: 20 mins 210 cal Serves 4
Chicken tortellini pasta salad on a blue serving platter with bowl of cherry tomatoes, dressing and a basil sprig on the side.
Soups and salads

Mediterranean tortellini pasta salad

Watch the video below to learn how to make this kid-friendly dish
Prep: 37 mins 330 cal Serves 6
Winter vegetable pork ragout
Meat

Winter vegetable pork ragout

A comforting meal on a cool evening that warms the kitchen and smells delicious as it simmers.
Prep: 5 mins 170 cal Serves 10
All recipes