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Ingredients
  • 2 pork tenderloins (about 2 ½ lb.), trimmed
  • 3 tablespoons olive oil, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup firmly packed dark brown sugar
  • 2 tablespoons Dijon mustard
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • 20 slider buns or dinner rolls, split
  • Italian-Style Salsa Verde
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