Sweet and Sour Pork Sliders

Ingredients

• 2 teaspoons tapioca/arrowroot flour 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1 piece ginger fresh minced peeled
• 2 cloves garlic minced
• 0.3 cup brown sugar packed
• 1.5 cups cabbage green very thinly sliced ()
• 0.5 cup green onions thinly sliced
• 0.3 teaspoon kosher salt 
• 1 pound pork tenderloin trimmed
• 0.5 cup orange juice fresh
• 1  orange zest 
• 1.5 cups cabbage red very thinly sliced ()
• 2 tablespoons seasoned rice vinegar 
• 2.5 tablespoons seasoned rice vinegar 
• 1 teaspoon sesame oil 
• 2 tablespoons sesame oil 
• 0.5 cup soya sauce 
• 10  rolls sweet hawaiian-style mini halved

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• kitchen thermometer

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.
5. Preheat the oven to 425 degrees F.
6. Remove the pork from the marinade. Reserve the marinade.
7. 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.
8. Remove the pork from the oven and let stand 5 to 10 minutes.
9. 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.
10. Remove the sauce from the heat and cool slightly.
11. 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.