New Year’s Pork Sliders…

 Gourmet Pork Sliders with Fenugreek Sauce
By The Gourmet Farm Girl
1/2 lb pork tenderloin sliced thin
Note: this is a great way to use up leftover loin; chicken or turkey works well too)
1 red onion
1- 8 oz block Feta cheese
Broccoli Sprouts (or your favorite)
5 Tablespoons extra virgin olive oil
1 teaspoon Ancho Chile powder
1 Tablespoon Fenugreek leaves (chopped)
1 teaspoon granulated garlic
pinch of salt
1 package slider buns or rolls
1 can large black olives (pitted)
Slice meat, onions and cheese into thin slices and set aside.
Whisk together olive oil, garlic, Chile powder, salt and the Fenugreek leaves in a small bowl and set aside.
Bake rolls according to package directions (if necessary)
Layer the buns first with sprouts then stack some of the pork on top; pour one tablespoon of the Fenugreek sauce over the top and follow with the cheese and onions.
Serve with black olives or an assortment of olives.
Note: The name fenugreek or foenum-graecum is from Latin for “Greek hay”. The plant is similar to wild clover. It reminds me of fresh hay or cut grass.
Serves 4-5  (can be easily doubled)
These sandwich’s go well with the Garden Slaw recipe from the previous post.