Pork Tenderloin Sliders with Red Wine Reduction Sauce

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