| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 35 min |
| Yield: | 10 to 12 sliders |
Ingredients
- 1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)
- 1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 thinly sliced green onions (about 1/2 cup)
- 1/2 cup fresh orange juice
- 1/2 cup soy sauce
- 1/4 packed cup golden brown sugar
- 2 1/2 tablespoons seasoned rice vinegar
- 2 tablespoons sesame oil
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- One 1-inch piece fresh ginger, peeled and minced
- Zest of 1 large orange
- One 1 to 1 1/4-pound pork tenderloin, trimmed
- 2 teaspoons arrowroot
- 10 to 12 mini Hawaiian-style sweet rolls, halved horizontally
Instructions
- For the slaw: 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.
- For 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 271 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 15 g |
| Cholesterol | 26 mg |
| Sodium | 896 mg |
Reviews
Delicious! Good as a slider or served separately. Will definitely make this again and again. Thank you Giada!
Delicious. I have made this many times. Have been told this is the best tenderloin they have ever had and always asked for the recipe.
I’ve never made this as a sammie. But I have done the marinated pork, topped with the sauce reduction, many times. Delicious. Highly recommend. I marinate the pork for at least a few hours, but I think overnight is best for the full flavor.
Great combination of flavors!
Made this exactly as listed in the recipe except I added a tiny bit of honey to the coleslaw dressing. The marinade/sauce was out of this world and the pork was so tender and flavorful with that wonderful hint of orange. Hard to eat as a hand held slider though. We made the sliders but ended up eating them with a fork and knife. SO delicious! Will definitely make them again.
We absolutely loved this dish!! We used a broccoli slaw mixture and used corn starch to thicken instead of Arrowroot. The taste was so light and citrus forward! It was easy to make and we’ll definately be making it again!
Only made the marinate with the pork, outstanding!! I personally would use half the orange zest next time. Family loved the flavors.
I have been using this recipe for at least two years. It is my go-to for pork tenderloin. You can serve this with almost anything! Outstanding!
Delishious! I am not eating bread and sugar right now, so I used some Truvia instead of the brown sugar, and had it as a bowl. It was so yummy. As a slider with brown sugar, I don’t think you could go wrong. Fun twist to the usual sliders.
Amazing!