Pork Tenderloin & Onion Jam Sliders

Preheat the oven to 450°F and place a heat-proof skillet on the middle rack to preheat with the oven. Pat the pork dry and cut off any large pieces of surface fat. Rub it generously with salt and pepper.

Remove the skillet from the oven using oven mitts and film the bottom with 1 teaspoon of olive oil. Set the pork in the skillet and return to the oven. Roast for 10 minutes, then flip the pork to the other side. Reduce the oven temperature to 400°F and roast for another 10 to 15 minutes, until the internal temperature is 140°F to 145°F.

Transfer the pork to a cutting board, tent with foil, and rest for at least 10 minutes. The pork can be served immediately, or cooled completely and refrigerated for up to 5 days.

While the pork is cooking, prepare the sauce. Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the sliced onion, season with salt and pepper, and cook for about 10 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the water or chicken broth, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred. The sauce can be kept refrigerated for about a week.

To serve cut the tenderloin into thin slices. Divide the sliced pork between the rolls. Top with onion jam and coleslaw, if desired.