@nicolefatone10: Only song I know #thomasrhett #concert #xfinty @Skylar Petersen @audisseyhill

Nicole

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Thursday 16 July 2026 22:43:20 GMT

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all 3 beautiful

2026-07-17 01:48:27

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its me Mario

These are not ordinary backyard sliders. The pork tenderloin is roasted with mustard, herbs, and just enough spice to create a beautiful savory crust, then sliced thin and layered onto soft rolls with smoky bacon cherry onion jam that melts into every bite. 2 pork tenderloins 2 tablespoons Dijon mustard 1 tablespoon whole grain mustard 2 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon thyme leaves 1 teaspoon brown sugar Preheat oven to 400°F. Trim silver skin from the pork tenderloins and pat dry. Combine the Dijon mustard, whole-grain mustard, olive oil, salt, pepper, smoked paprika, garlic powder, thyme, and brown sugar. Rub generously over the pork. Transfer to a sheet pan and into the oven and roast 25-30 minutes until the internal temperature reaches 140–145°F. Rest 10 minutes before slicing thin. 6 slices bacon, diced 2 large sweet onions, diced 2 garlic cloves, chopped 1½ cups dark cherries, pitted and cut in half 4 tablespoons brown sugar 4 tablespoons balsamic vinegar ¼ cup bourbon 2 sprigs fresh thyme Pinch salt and cracked black pepper Cook bacon until crisp. Slowly caramelize the onions in a little bacon fat until deeply golden. Remove nd set aside. In the same pan, add the onions and garlic. Saute until soft. Add cherries, brown sugar, balsamic, bourbon, thyme, salt, and pepper. Simmer until thick and jammy. Stir bacon back in. Add in any of the tenderloin juices. Lightly toast brioche slider buns or Hawaiian rolls. Layer thin slices of pork tenderloin onto the bread and spoon generously with bacon cherry onion jam. Enjoy! #cookout #bbq #sliders #summerfood #Recipe

These are not ordinary backyard sliders. The pork tenderloin is roasted with mustard, herbs, and just enough spice to create a beautiful savory crust, then sliced thin and layered onto soft rolls with smoky bacon cherry onion jam that melts into every bite. 2 pork tenderloins 2 tablespoons Dijon mustard 1 tablespoon whole grain mustard 2 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon cracked black pepper 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon thyme leaves 1 teaspoon brown sugar Preheat oven to 400°F. Trim silver skin from the pork tenderloins and pat dry. Combine the Dijon mustard, whole-grain mustard, olive oil, salt, pepper, smoked paprika, garlic powder, thyme, and brown sugar. Rub generously over the pork. Transfer to a sheet pan and into the oven and roast 25-30 minutes until the internal temperature reaches 140–145°F. Rest 10 minutes before slicing thin. 6 slices bacon, diced 2 large sweet onions, diced 2 garlic cloves, chopped 1½ cups dark cherries, pitted and cut in half 4 tablespoons brown sugar 4 tablespoons balsamic vinegar ¼ cup bourbon 2 sprigs fresh thyme Pinch salt and cracked black pepper Cook bacon until crisp. Slowly caramelize the onions in a little bacon fat until deeply golden. Remove nd set aside. In the same pan, add the onions and garlic. Saute until soft. Add cherries, brown sugar, balsamic, bourbon, thyme, salt, and pepper. Simmer until thick and jammy. Stir bacon back in. Add in any of the tenderloin juices. Lightly toast brioche slider buns or Hawaiian rolls. Layer thin slices of pork tenderloin onto the bread and spoon generously with bacon cherry onion jam. Enjoy! #cookout #bbq #sliders #summerfood #Recipe

#thuytramreviewne #bycamcam @bycamcam

#thuytramreviewne #bycamcam @bycamcam

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