Justin’s Chipotle Pork Tenderloin Sliders on a Keto Bun

Ingredients:

• 1 Swift Pork Tenderloin
• Your favorite salt, pepper and garlic blend (Justin used Kosmo’s Q)
• 1 can of chiles in adobo sauce

For the Spicy Pico de Gallo:

• 1 jalapeno
• 1/2 tomato
• 1/4 onion
• 1 Tbsp of lime
• Salt to taste

For the Dough:

• Mozzarella
• Cream Cheese
• Almond flour
• Egg
• Baking powder

For the Cheese Sauce:

• 1 Tbsp of butter
• 1.5 oz heavy cream
• 1 C mozzarella

Directions:

1. Preheat your smoker to 225°F and use hickory for a nice, bold smokey flavor. If you have a probe thermometer, this is a great time to insert the probe and set an alarm for 135°F.
2. At 135°F, baste the pork tenderloin with a chipotle puree. Blend one can of chiles in adobo sauce instead and use that as the baste.
3. Cook until the internal temp reaches 145°F and remove from the smoker. Let rest ~ 10 minutes to keep all those juices in the meat.
4. While the tenderloin is smoking, make a spicy play on a classic pico de gallo.
5. Dice one jalapeño, ½ a tomato, and ¼ onion. The goal is roughly equal parts of each. In a bowl, toss with a tablespoon of lime juice and just a light sprinkle of salt. Set in the refrigerator, covered, until ready to serve.
6. For the bun, this is a keto dough made from mozzarella, cream cheese, almond flour, egg, and baking powder. I baked these inside while the tenderloins finished their last 10°F, as these cook quickly.
7. Finally, the cheese sauce. Combine 1 Tablespoon of butter, 1.5 oz heavy cream, and about a cup of mozzarella.
8. Over medium-low heat, warm the butter and add the cream, stirring constantly. Add the cheese slowly to the pan until it reaches the desired thickness.
9. Serve!