Rosemary Pork Sliders with Horseradish Aioli

Oxmoor House
Rosemary Pork Sliders with Horseradish AioliRecipe
Oxmoor House
Assemble the sliders before dinner. Or, consider showcasing a slider assembly station for your family or friends to make their own.
12 servings (serving size: 2 sliders)


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1 (1 1/2-pound) boneless pork loin roast, trimmed
1/2 teaspoon freshly ground black pepper
Cooking spray
1 cup water
1 cup fat-free, lower-sodium chicken broth
1/2 cup vertically sliced shallots (2 large)
1 tablespoon chopped fresh rosemary
4 garlic cloves, minced
3/4 cup canola mayonnaise
2 teaspoons prepared horseradish
24 (1.3-ounce) wheat slider buns, split and toasted
2 cups arugula


1. Sprinkle pork with pepper. Heat a large skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 3-quart slow cooker coated with cooking spray. Add 1 cup water and next 4 ingredients (through garlic) to slow cooker. Cover and cook on LOW for 8 hours or until tender.

2. Remove pork from slow cooker; place in a bowl. Shred pork with 2 forks. Pour cooking liquid through a sieve into a bowl, reserving shallots and garlic. Add 3/4 cup strained cooking liquid, shallots, and garlic to pork; toss well. Discard remaining cooking liquid.

3. Combine mayonnaise and horseradish in a small bowl. Spoon about 2 tablespoons pork mixture on bottom half of each bun. Top evenly with arugula. Spread 1 1/2 teaspoons mayonnaise mixture on cut side of each bun top. Cover sliders with bun tops.

Created date

October 2012

Nutritional Information

Calories 421
Caloriesfromfat 0.0 %
Fat 20.2 g
Satfat 2.9 g
Monofat 8.3 g
Polyfat 3.4 g
Protein 26.1 g
Carbohydrate 35.8 g
Fiber 2.2 g
Cholesterol 50 mg
Iron 2.9 mg
Sodium 479 mg
Calcium 105 mg