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Grilled BBQ Pork Loin Sliders with Corn and Sweet n' Hot Aioli

Grilled BBQ Pork Loin Sliders with Corn and Sweet n' Hot Aioli
Grilled BBQ Pork Loin Sliders with Corn and Sweet n' Hot Aioli
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Grilled BBQ Pork Loin Sliders with Corn and Sweet n' Hot Aioli

  1. 1 lb. Giant Eagle boneless pork loin roast, cut into 4 chops

  2. Salt and pepper for seasoning

  3. 2 Tbsp. Market District extra virgin olive oil, divided

  4. 1/2 cup Market District signature barbeque sauce

  5. 1/3 cup Dickinson’s® sweet n hot pepper & onion relish

  6. 1/3 cup Giant Eagle mayonnaise

  7. 15.25 oz can Giant Eagle kernel corn, drained

  8. 14.5 oz can Giant Eagle diced tomatoes, drained and rinsed

  9. 1/2 cup chopped green or red onion

  10. 2 tsp. Giant Eagle red wine vinegar

  11. 12 Giant Eagle bakery dinner roll or slider buns, split

Prep Time: 00:20
Total Time: 00:30

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1 lb. Giant Eagle boneless pork loin roast, cut into 4 chops
  • Salt and pepper for seasoning
  • 2 Tbsp. Market District extra virgin olive oil, divided
  • 1/2 cup Market District signature barbeque sauce
  • 1/3 cup Dickinson’s® sweet n hot pepper & onion relish
  • 1/3 cup Giant Eagle mayonnaise
  • 15.25 oz can Giant Eagle kernel corn, drained
  • 14.5 oz can Giant Eagle diced tomatoes, drained and rinsed
  • 1/2 cup chopped green or red onion
  • 2 tsp. Giant Eagle red wine vinegar
  • 12 Giant Eagle bakery dinner roll or slider buns, split

Recipe Directions:

Clean and grease grill grate. Preheat grill to medium heat (350˚F). Season pork with salt and pepper and coat with 1 tablespoon of oil. Place pork chops on grill and cook for 8-10 minutes, turning once. Baste with 2 tablespoon of sauce during last 5 minutes of cooking. Internal temperature must reach 145˚F. Allow to rest for 3 minutes; cut into this slices and coat with remaining sauce.

While pork is cooking, combine relish and mayonnaise in a medium bowl. In another bowl, toss together corn, tomatoes, onion, vinegar and remaining oil; season with salt and pepper. Toast buns if desired and divide sliced pork and corn mixture among them. Top with a dollop of aioli and close sliders.

Serving per recipe:

12 sliders

Amount per serving:

  • Calories: 250
  • Fat: 10g
  • Sat. Fat.: 1.5g
  • Trans Fat: 0g
  • Cholesterol: 25mg
  • Sodium: 380mg
  • Total Carbohydrate: 27g
  • Fiber: 1g
  • Sugars: 7g
  • Protein: 13g
  • Vitamin A: 8%
  • Vitamin C: 4%
  • Calcium: 2%
  • Iron: 8%