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Sweet and Sour Pork Sliders

Sweet and Sour Pork Sliders
PREP TIME
30 min
COOK TIME
35 min
YIELDS
10 - 12 servings

Rich pork tenderloin, sliced into juicy strips and served on Hawaiian-style sweet rolls with a homemade cabbage slaw.

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Ingredients

Slaw

1 ½
cups very thinly sliced green cabbage (about ¼ cabbage)
1 ½
cups very thinly sliced red cabbage (about ¼ cabbage)
2
Tbsp seasoned rice vinegar
1
tsp sesame oil
¼
tsp kosher salt
¼
tsp freshly ground black pepper
4
thinly sliced green onions (about ½ cup)

Pork

½
cup fresh orange juice
½
cup soy sauce
¼
cup packed golden brown sugar
2 ½
Tbsp seasoned rice vinegar
2
Tbsp sesame oil
½
tsp freshly ground black pepper
2
cloves garlic, minced
1
(1-inch) piece fresh ginger, peeled and minced
Zest of 1 orange
1
(1 to 1 ¼-lb) pork tenderloin, trimmed
2
tsp arrowroot
10
- 12 mini Hawaiian-style sweet rolls, halved horizontally
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Directions

Step 1

Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork.

Step 2

In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.

Step 3

Preheat the oven to 425ºF.

Step 4

Remove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145ºF, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.

Step 5

Pour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.

Step 6

Transfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve.

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