Pork tenderloin sliders with apple, fennel and avocado mash are the perfect start to your Oscars evening

By Maggie Coughlan
Updated February 22, 2013 11:15 AM
Credit: Courtesy Just Married & Cooking

It’s almost Oscar time! And Brooke Parkhurst and James Briscione of Just Married & Cooking have created a Silver Linings Playbook-inspired pork tenderloin slider recipe that will be a tasty start to the big night.

“Think of this appetizer as the best of both worlds. Juicy slices of grilled pork tenderloin are topped with an avocado, fennel and radish mash. Everyone’s two favorite game day eats – sliders and guacamole – come together,” Parkhurst says.

The couple use a pre-marinated Smithfield Olive Oil & Rosemary Pork Tenderloin – that way “it’s all done for you and super easy,” adds Parkhurst. Pair with a rich and bold Dark Horse Cabernet Sauvignon and you may be nominated for Best Party by your guests!

The 85th annual Academy Awards will air live on ABC starting at 7 p.m. ET/4 p.m. PT on Sunday, Feb. 24, from the Dolby Theatre in Hollywood.

Pork Tenderloin Sliders with Apple, Fennel and Avocado Mash

Serves 6
1 Rosemary and olive oil marinated pork tenderloin
1 Granny Smith apple
1 tablespoon butter
¼ teaspoon smoked paprika
¼ teaspoon salt
½ cup fennel, finely chopped
½ cup radish, thinly sliced (4-5 radishes)
1 tablespoon lemon juice
1 tablespoon olive oil
1 ripe avocado
6 slider buns

To cook the pork tenderloin, move a rack to the lowest level in the oven and a place a grill pan, cast iron skillet or other heavy bottomed pan on the rack. Preheat the oven to 450 degrees Fahrenheit, allowing the pan to preheat along with the oven. Remove the pork from the package and place directly in the heated pan. Close the oven and leave to cook. Turn the pork every 5-7 minutes to help brown each side.

Once the pork reaches 145 degrees – about approximately 20 minutes – remove it to a cooling rack to rest for five minutes before slicing. Make sure it’s pink in the center to get the most flavorful, juicy results.

Peel the apple and cut into ¼ – ½ inch slices. Melt the better in a small sauté pan over medium heat. Add the apples and cook until lightly browned. Season with smoked paprika and salt and continue cooking until just tender. Transfer to a plate to cool slightly.

Combine the fennel, radish, salt, lemon juice and olive oil in a bowl and mix well. Scoop the avocado from its skin, remove the pit and cut into ½ inch cubes. Add the avocado to the bowl and stir gently. Adjust season to taste with salt and pepper.

Arrange the sandwich bottoms on a platter and place two slices of the roasted apples on each piece. Layer tow slices of pork tenderloin over the apple. Top each sandwich with a spoonful of the avocado mash and the second half of bun.