Roble Alis Hawaiian Pork Tenderloin Sliders Recipe 445

Steps:

• Directions step 1 ingredients 1 cup Cola 1/2 cup Soy Sauce 1 tablespoon Thai Chili Sauce 3 cloves Garlic 1 pound Pork Tenderloin instructions Preheat grill or grillpan to medium-high. Put the cola, soy sauce, chili sauce and garlic into a blender. Blend until the garlic is puréed into the liquid. Put the tenderloin and the pureed liquid into a plastic bag, removing all the air, and seal. Let the pork marinate for at least two hours in the refrigerator. step 2 ingredients 1 bunch Scallions Vegetable Oil Salt and freshly ground Pepper 1 Mango instructions While your pork is marinating, drizzle scallions with oil, then season with salt and pepper. Lightly grill them and then let them cool. Peel your mango and slice it into spears. Drizzle mango with oil, season with salt and pepper and grill until marks form. step 3 ingredients instructions Take your pork out of the marinade and reserve the liquid. Pat your pork dry with a paper towel, then brush the pork with oil. Sear the pork on a grill or in a grill pan until caramelized, then transfer to oven and continue cooking in a 350º oven until the internal temperature reaches 140°. step 4 ingredients 2 tablespoons Cornstarch instructions In a sauce pan, whisk 2 tablespoons of cornstarch into the marinade liquid and then bring it up to a boil, cooking until thickened. step 5 ingredients 1 bunch Cilantro 8 Hawaiian Bread Slider Buns instructions After your pork has been cooked and rested, slice it and assemble your sandwiches with the sauce, grilled scallions, fresh cilantro, grilled mango and pork on slider sized Hawaiian bread buns. Helpful Tips: 1. These sliders can be made with any kind of meat. 2. For a smoother sauce, make a slurry with the cornstarch before incorporating it into the marinade. To make a slurry, whisk equal parts cornstarch and water in a separate bowl until smooth. 3. Let your meat rest after cooking to keep all of the juices locked inside. print recipe step 1 ingredients 1 cup Cola 1/2 cup Soy Sauce 1 tablespoon Thai Chili Sauce 3 cloves Garlic 1 pound Pork Tenderloin instructions Preheat grill or grillpan to medium-high. Put the cola, soy sauce, chili sauce and garlic into a blender. Blend until the garlic is puréed into the liquid. Put the tenderloin and the pureed liquid into a plastic bag, removing all the air, and seal. Let the pork marinate for at least two hours in the refrigerator. step 2 ingredients 1 bunch Scallions Vegetable Oil Salt and freshly ground Pepper 1 Mango instructions While your pork is marinating, drizzle scallions with oil, then season with salt and pepper. Lightly grill them and then let them cool. Peel your mango and slice it into spears. Drizzle mango with oil, season with salt and pepper and grill until marks form. step 3 ingredients instructions Take your pork out of the marinade and reserve the liquid. Pat your pork dry with a paper towel, then brush the pork with oil. Sear the pork on a grill or in a grill pan until caramelized, then transfer to oven and continue cooking in a 350º oven until the internal temperature reaches 140°. step 4 ingredients 2 tablespoons Cornstarch instructions In a sauce pan, whisk 2 tablespoons of cornstarch into the marinade liquid and then bring it up to a boil, cooking until thickened. step 5 ingredients 1 bunch Cilantro 8 Hawaiian Bread Slider Buns instructions After your pork has been cooked and rested, slice it and assemble your sandwiches with the sauce, grilled scallions, fresh cilantro, grilled mango and pork on slider sized Hawaiian bread buns. Helpful Tips: 1. These sliders can be made with any kind of meat. 2. For a smoother sauce, make a slurry with the cornstarch before incorporating it into the marinade. To make a slurry, whisk equal parts cornstarch and water in a separate bowl until smooth. 3. Let your meat rest after cooking to keep all of the juices locked inside. print recipe

Steps:

• For the roasted pork: Preheat the oven to 375 degrees F. Season the pork loin on all sides with the salt and pepper.
• In a small bowl, combine the coconut milk and BBQ sauce. Set aside.
• In a 10-inch cast-iron skillet over medium-high heat, add the canola oil and heat until the oil just starts to smoke. Add the pork to the skillet fat-side down. Sear on all sides until golden brown, 2 to 3 minutes per side. Set the pork aside on a plate.
• Stir in the onions and cook until softened and browned, about 2 minutes. Add the diced pineapple, then place the seared pork on top of the onions and pineapple. Pour some of the BBQ mixture over the pork, coating the top, then pour the rest around the skillet, stirring it into the onion-pineapple mixture as much as possible. Transfer the skillet to the oven and cook until the pork and onions are deeply caramelized, and the internal temperature of the pork reaches 145 degrees F, 35 to 40 minutes. Let rest 10 to 15 minutes.
• For the slaw: Combine the napa and red cabbage together in a bowl. Add the salt and toss. Stir in the Spicy Mayo, adding more if desired, to evenly coat the cabbage. Set aside.
• To assemble: Slice the pork into thin rounds, then cut the rounds in half to make half-moons. Season the pork slices with salt. Place a heaping tablespoon of the pineapple and onions on top of each bottom bun, followed by 2 to 3 half-moon slices of pork, then a heaping tablespoon of the slaw. Place the top buns over the slaw on each. Serve immediately.
• Combine the mayonnaise, coconut milk, sriracha and lime juice in a bowl and stir together until smooth. Store in the refrigerator until ready to use, up to a week.

Steps:

• Combine all of the spices on a small dish. Place the pork in a bowl; add the rub and work the rub into the meat with your hands. Place the meat in a zip-lock bag and place in the refrigerator for at least one hour or more. Heat a large frying pan with the olive oil. Place a few slices of meat in the heated pan. Do Not overcrowd the pan. The meat will not get a nice color. Cooking time will depend on the thickness of the slices. The juices should run clear and there should be no pink. Enjoy with Love, Catherine xo