Sweet and Sour Pork Sliders


10 to 12 sliders
1 ½ cups very thinly sliced green cabbage (about ¼ cabbage)napa cabbage1 ½
1 ½ cups very thinly sliced red cabbage (about ¼ cabbage)red cabbage, small1 ½
2 tablespoons seasoned rice vinegarseasoned rice vinegar2
1 teaspoon sesame oilsesame oil1
¼ teaspoon kosher saltkosher salt¼
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
4 thinly sliced green onions (about ½ cup)green onions4
½ cup fresh orange juiceorange juice½
½ cup soy saucesoy sauce½
¼ packed cup golden brown sugargolden brown sugar¼
2 ½ tablespoons seasoned rice vinegarseasoned rice vinegar2 ½
2 tablespoons sesame oilsesame oil2
½ teaspoon freshly ground black pepperfreshly ground black pepper½
2 cloves garlic, mincedgarlic2
One 1-inch piece fresh ginger, peeled and mincedfresh ginger1
Zest of 1 large orangeorange(s)1
One 1 to 1 ¼-pound pork tenderloin, trimmedpork tenderloin1
2 teaspoons arrowrootarrowroot2
10 to 12 mini Hawaiian-style sweet rolls, halved horizontallyhawaiian-style sweet rolls10


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.
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.

Preheat the oven to 425 degrees F.

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 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.

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.

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.
This recipe has also appeared in:


Already registered? Click to login.

Register with my site and you'll get exclusive access to more recipes as well as cool
website features like the "recipe box" and "grocery list"!

* required field

email address*    
password (min. 6 characters) *    
first name*  
last name*  
zip code