Pork Sliders with Bacon-Onion Jam

Ingredients:

• 2 Swift Pork Tenderloins
• 2 tbsp lime zest
• 1 1/2 tsp salt
• 2 tsp chili powder
• 1 Tbsp vegetable oil
• 24 dinner rolls
• 2 C watercress
• 8 slides Swift Double Smoked Thick Cut Bacon
• 2 lbs yellow onions
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 C brewed coffee
• 1/4 C cider vinegar
• 3 Tbsp light brown sugar
• 2 tsp fresh thyme
• 1 tsp dried thyme

Directions:

1. To make bacon-onion “jam”: In large skillet, cook bacon over moderately high heat, stirring occasionally, until crisp and brown, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve 3 Tbsp bacon fat, discard the rest.
2. In batches, covering after each addition, add onions to skillet and cook over moderate heat, stirring occasionally, until they all wilt and fit into the skillet. Season with salt and pepper. Reduce heat to low and cook, uncovered, stirring occasionally, until onions are very tender and golden brown, about 30 minutes.
3. Stir in reserved bacon with the coffee, vinegar, brown sugar and thyme and bring to a boil over moderately high heat. Boil, stirring often, until liquid is syrupy and reduced to a few Tbsp, 7 to 10 minutes. Transfer to a bowl and let cool. Makes about 2 C.
4. To make pork tenderloin: Fold back thin end of each tenderloin and tie down with a loop of kitchen twine or plain dental floss. In small bowl, rub lime zest and salt together with fingertips to infuse salt. Stir in chili powder. Rub chili mixture all over tenderloins.
5. Preheat oven to 400°F. In large ovenproof skillet, heat oil over moderately high heat. Add tenderloins and cook, turning occasionally, until browned, about 5 minutes. Transfer skillet with tenderloins to oven and cook until internal temperature reaches between 145°F. (medium-rare) to 160°F. (medium), 12 to 15 minutes. Transfer tenderloins to carving board and let stand 3 minutes. (For cold sliders, tenderloins can be cooled, covered and refrigerated for up to 1 day.) Discard strings from tenderloins. Thinly cut tenderloins crosswise.
6. Spread bottoms of slider rolls with equal amounts of bacon-onion jam (about 1 heaping Tbsp). Add 2 slices of pork tenderloin, a few watercress leaves and top with bun. Serve hot, warm or at room temperature.