Hawaiian Pork Sliders with Slaw & Island Sauce
This is a perfect meal for any occasion. Terrific to make ahead for a crowd, or for dinner tonight. A sweet roll, layered with fabulous marinated tender and moist meat, a refreshing slaw with just the right amount of seasoning and then topped with an amazing Island Sauce.
Hawaiian Pork Slider with Slaw and Island Sauce
1/4 cup orange juice
1/4 soy sauce
1/3 cup water
1/4 cup packed brown sugar
1 tsp. chicken bouillon
3 Tbl. seasoned rice vinegar
2 Tbl. sesame oil
1/4 tsp. Montreal Steak Seasoning
1 Tbl. minced garlic
3” piece of fresh ginger root
1 – 1 ½ lb. pork tenderloin
2 tsp. cornstarch
10-12 mini Hawaiian-style sweet rolls, halve horizontally
3 cups coleslaw mix (can use thin sliced head of cabbage also)
3 Tbl. seasoned rice vinegar
1 tsp. sesame oil
¼ tsp. Emerill’s Original Seasoning
¼ tsp. Montreal Steak Seasoning
2 thinly sliced green onion
Prepare the pork –
In a gallon zip lock bag, mix together the orange juice, soy sauce, water, brown sugar, bouillon, rice vinegar, sesame oil, steak seasoning, garlic and ginger root. Squish and mix well. Add the pork loin to the bag and refrigerate 2-8 hours. Flip over occasionally.
When ready to bake the pork loin, preheat the oven to 425 degrees. Remove the pork from the marinade (RESERVE the marinade) and place the meat into a foil lined baking dish.
Meanwhile, while the meat is cooking, prepare the slaw – *If using whole cabbage, slice about 1/4 of the purple and 1/4 of the green thin.
In a small bowl whisk well together the rice vinegar, sesame oil, Emerill’s and steak seasoning.
In a medium bowl, combine the coleslaw mix, or sliced cabbage, and the green onions. Pour the rice vinegar mixture over the cabbage and toss well.
Allow it to sit, covered, in the refrigerator while the pork is cooking to allow the flavors to marry.
To make the Slider Sauce – In a blender pour in the marinade and the cornstarch. Blend well.
Pour the blended mixture into a large pan (the mixture foams and bubbles) and bring to a boil over medium to high heat.Reduce the heat and simmer until the sauce thickens and you have a trail when you run a finger through the sauce. Be careful not to burn yourself.
Remove from the heat and allow to sit while preparing the meat.
If a ‘skin’ forms, simply stir. If sauce becomes too thick, thin with chicken broth or water and bouillon. When the pork is cooked and has sat for 10 minutes, slice into 1/4” – 1/3” slices.
*Keep the juices from the baking pan.
For leftovers, or if you are making this step ahead, put meat into a zip-lock baggie along with the juices from the baking pan. This will keep the meat moist and tender.
To assemble the Hawaiian Pork Slider: Place the split sweet roll on a plate.
Lay on slices of meat, then slaw and drizzle the slider sauce over the top. Enjoy!
Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2014
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