Grilled Pork Tenderloin Sliders with Fresh Basil Aioli

Ingredients:
For the Pork:
● 2 pork tenderloins (~2–2.5 lbs total)
● ¼ cup Worcestershire sauce
● 2 tbsp kosher salt
● 1 tbsp cracked black pepper
● 12 slider buns or brioche minis
For the Basil Aioli:
● 1 cup good-quality mayonnaise
● 1 cup fresh basil leaves, packed
● 1 clove garlic
● 1 tsp lemon juice
● ½ tsp kosher salt
● ½ tsp cracked black pepper

Directions:
1. Fire up the grill to medium-high heat, about 400°F. While it heats, rub the tenderloins with Worcestershire, salt, and pepper. Let them marinate for 15–20 minutes at room temperature.
2. Place the pork over direct heat and sear for 5 minutes per side to lock in flavor. Then move to indirect heat or an upper rack, close the lid, and grill another 20–25 minutes, or until the internal temp hits 160°F. Slight pink in the center is okay for tenderloin.
3. While the pork cooks, add mayonnaise, basil, garlic, lemon juice, salt, and pepper to a food processor. Blend until creamy and pale green. Chill until ready to use.
4. Once cooked, transfer the tenderloins to a cutting board and let them rest for 5–10 minutes. Slice into 1-inch thick rounds or thin strips—whatever fits your buns.
5. Split your buns and toast them lightly if desired. Spread a generous spoonful of basil aioli on both sides, add slices of pork, and press together.
6. Serve immediately while warm, or wrap in foil to keep warm for a crowd. These are killer with pickled onions, arugula, or a drizzle of hot honey if you’re feeling fancy.

Optional Add-On Ideas:
● Add mozzarella slices for a melty layer.
● Toss pork slices in BBQ glaze before assembling for a sweet twist.
● Swap mayo with Greek yogurt in the aioli for a lighter version.