Smoked Pork Tenderloin Sliders with Peach Salsa

Chef Daniel Pittman from LUCK in Trinity Groves stops by Good Day to make smoked pork sliders topped with peach salsa, cilantro and serrano peppers. It's one of several dishes you'll find at Taste of Dallas on June 22.

Smoked Pork Tenderloin Sliders with Peach Salsa

2 slider buns
4-8 oz smoked pork tenderloin sliced thick
peach salsa
peach glaze
cilantro and sliced jalapenos
lime juice and olive oil

Peach Salsa
1 cup diced Texas Peaches
1/4 cup diced red onion
1/cup or less for less heat diced jalapenos
1/4 cup chopped cilantro
lime juice to taste
salt to taste

Peach Glaze
2tbsp canola oil
1 lb texas peaches diced
1/4 cup diced white onion
2 cloves garlic minced
4 oz apple cider vinegar
2 oz honey
pinch of salt
1/4 tsp allspice

Saute all ingredients in a saucepan. Add vinegar and honey and cook until soft and it comes to a pulp. Transfer to a blender and blend.  Add water if needed and re-season to desired consistency. It should be the texture of a thick syrup.

Toast the buns. Dip sliced pork into the glaze and put it on the bottom bun. Top with the peach salsa. Toss the cilantro leaves and sliced jalapenos in lime juice salt and oil and add it on top of the peach salsa. cover with the top bun and enjoy.