Coffee Bacon & Pepper Jam Pork Tenderloin Sliders

Ingredients

Featured ingredient: Elite Espresso Coffee 10 oz. Bag Ground

• 1 Tsp Door County Coffee Elite Espresso, finely ground
• 1/3 cup brown sugar
• 1 tablespoon Door County Elite Espresso, brewed
• 12 slices thick cut bacon

For the Red Pepper Jam:

• 3/4 cup thinly chopped purple onion
• 1 cup red pepper jelly
• 1/2 cup sweet mini peppers, seeded and diced
• 1/2 cup fresh minced rosemary
• 3 tablespoons chipotle pepper in adobo sauce, seeded and finely minced, plus 1 tablespoon of the adobo sauce
• 3 tablespoons fresh minced garlic
• Juice of 1 large lime, plus half its zest
• Kosher salt and black pepper to taste
• 1 cup balsamic vinegar

Pork Tenderloin:

• 1/2 cup fresh rosemary, removed from stem and finely minced
• 3 tablespoons granulated garlic
• 2 tablespoons fresh sage, rough chopped
• 2 tablespoons smoked paprika pepper
• 2 tablespoons Door County Elite Espresso, finely ground
• 2 tablespoons fresh minced garlic
• 1 tablespoon fresh cracked black pepper
• 3 teaspoons garlic salt
• 3 lean pork tenderloins (about 11/2 pounds each), excessive fat trimmed away and if present silver skin removed

Sweet-Garlic Buns:

• 24 Kings Hawaiian Dinner Rolls
• 3 tablespoons sweet cream salted butter, brought to room temperature
• 11/2 tablespoons fresh chopped sage
• 1 tablespoon finely minced fresh garlic

Garnishes:

• 1 cup arugula
• Juice of one lemon
• 1 tablespoon garlic juice from a jar
• Kosher salt and black pepper to taste
• 3/4 cup shaved Parmigiano-Reggiano Cheese

Instructions

For the coffee bacon:

1. Heat oven to 375°
2. Combine the ground coffee, sugar and brewed coffee.
3. Lay the bacon on a parchment lined rimmed cookie sheet, brush the bacon with half of the mixture.
4. Bake on lower rack for 15 minutes turn bacon over, brush with remaining .mixture and bake until crisp, approximately 10 minutes.

For the Jam:

1. While the bacon cooks, add the oil to the sauté pan, heat over medium high and cook the onions until translucent.
2. Add the jelly, peppers, sage, chipotle peppers, adobo sauce, garlic, lime juice and lime zest.
3. Perform a quick taste and at this point add kosher salt and black pepper to taste.
4. Bring to a boil, cook for 5 minutes and then remove 1 cup of the sauce to a large measuring cup with a handle.
5. Continue cooking remaining sauce at simmer for 15 minutes or until sauce thickens, stirring occasionally.

For the Basting Liquid:

1. Stir 1 cup balsamic vinegar into the measuring cup containing the jam mixture

For the Tenderloin:

1. Heat oven to 375°
2. To a small bowl, stir together the rosemary, granulated garlic, sage, paprika, garlic, pepper, and salt.
3. Cover the pork tenderloin in oil and then rub in the seasoning.
4. Heat a tablespoon of oil in a medium size skillet and sear tenderloin on all sides until golden brown.
5. Transfer seared pork to a medium roasting pan, baste the meat, place in oven and cook 8 - 12 minutes (baste midway through), flip the meat and cook for another 6 - 8 minutes (basting again midway through) or until internal temperature of the thickest side reaches 145 - 150 degrees.
6. Tent with foil and let rest (the pork will continue to cook but will come out lightly pink and very juicy).
7. Remove meat and let rest for at least 10 minutes.
8. Slice on the tenderloin on the bias.

For the Buns:

1. Blend the butter, sage, garlic and salt.
2. Split the buns and spread with butter mixture on one side of each bun.
3. Heat according to package directions.

To Assemble the Sliders:

1. To a medium size bowl, mix the arugula, oil, lemon juice, garlic juice and add salt and pepper to taste, set aside.
2. Spread the jam evenly on each bun, equally divide and add the pork, bacon, arugula and the shaved Parmigiano-Reggiano cheese.
3. Serve it while it's hot!

Notes: The jam can be stored in the refrigerator for up to 2 weeks.