Start by setting up your grill for medium direct heat. While the grill is heating up, remove the silver skin from both tenderloins. The silver skin has a silvery-white appearance and can be removed with a sharp boning knife. After the silver skin is removed, apply a little olive oil or your favorite hot sauce to the meat. This will help the pork rub adhere to the loin while grilling. After the oil has been applied, liberally coat each loin with Stubb’s Pork Spice Rub. After seasoned, set aside for 20 minutes.
While the loins marinate, thinly slice the onions and jalapenos. Place 1 TBS of butter in pan along with onions and jalapenos and cook until soft (Approx 15 mins). Add 2 TBS of Stubb’s Sticky Sweet Bar-B-Q Sauce near the end. Allow to thicken.
When the grill reaches medium heat, apply some oil to the cooking grates so that the meat does not stick. Place both loins over direct heat, rotating every 3-4 minutes. The loin has 4 sides, so cook time will be rather short (Approx 25–30 minutes) total. During the last 10 minutes of cooking, brush with Stubb’s Texas Sriracha Anytime Sauce. This will combine with the rub and form a great tasting exterior. The tenderloins are done when they reach 140° degrees internally. Remove and rest for 5–10 minutes. While the pork is resting, toast your slider buns over direct heat. This only takes a minute, so do not walk away.
Slice loins into ½ - 1 inch medallions and top with your Stubb’s Sticky Sweet grilled onions. Place between slider buns and These make a perfect tailgate treat as the cook time is under 30 minutes. Add some Havarti or Swiss to make it a little extra special.