Pork Tenderloin Sliders with Red Wine Reduction Sauce

Marinate the Pork Tenderloin
1 Place the pork tenderloin filet into a gallon-sized plastic bag.
2 Measure in the merlot, apple cider vinegar, olive oil, mustard, Sriracha, Worcestershire sauce, salt and pepper.
3 Close the bag and move the marinade around until the tenderloin is covered.
4 Marinate overnight (or for at least 6 hours.)
Make the Red Wine Reduction Sauce the night before service
1 In a medium-sized saucepan over medium heat, add the olive oil.
2 While the oil heats, chop the onion, then add to the pan. Cook until the onion is translucent.
3 Pour in the wine, cooking over medium heat until it has reduced by half.
4 Turn the heat down to medium-low, and add the honey.
5 Continue simmering until the sauce has thickened slightly, then remove from the heat.
6 Store in an airtight container overnight in the refrigerator. You will heat this up as the tenderloin cooks on the grill.
Cook the Tenderloin
1 If cooking on a grill, preheat the grill to 400°F. While the grill warms, reheat the reduction sauce in a saucepan.
2 Grill the pork over the direct heat, keeping the lid closed. Sear evenly, turning about every 5 minutes.
3 Grill for 15-20 minutes. The internal temperature of the tenderloin should read 145°F when fully cooked.
4 Remove the tenderloin from the grill when cooked through, and rest for 10 minutes.
5 Slice the tenderloin and serve on toasted buns, topping with the warmed reduction!