Asian Pork Slider Recipe (or wraps)
This Asian pork slider recipe for two hits on the 4 “must haves” of any slider sandwich - a crispy, lightly charred exterior; tender, juicy interior, and soft buns served with a simple miso-scallion mayo sauce and a dash of hot sauce.
Servings: 6 sliders
Ingredients
Marinade Ingredients (optional):
- 2 cups pineapple juice
- 2 garlic cloves sliced
Slider Ingredients:
- 1 lb pork tenderloin or pre-marinated pork tenderloin like Hormel Lemon and Garlic
- 1 tablespoon vegetable oil
- Salt and pepper
- ⅓ cup hoisin sauce plus extra for serving
- 6 dinner-size potato rolls split
- 4 scallions white and pale green parts only, thinly sliced on the diagonal
- Sriracha or hot sauce of your choice for serving
For Miso-Mayo with scallions (makes about ¼ cup)
- ¼ cup mayonnaise
- 2 teaspoons Minute Miso or White miso paste
- 1 Tablespoon of lime juice
- ½ teaspoon lime zest
Instructions
- If marinating your meat: Start by placing a gallon-sized resealable plastic bag in a medium bowl. Pour in the pineapple juice, garlic and the pork. Press out excess air in the bag, seal, turning over a few times to coat the tenderloin. Refrigerate for up to 12 hours, turning the bag over once or twice, if possible.
- If using the oven, Preheat the oven to 400°F, with a rack in the middle position. In a medium ovenproof skillet, heat the oil over medium-high heat until it shimmers. Remove the tenderloin from the marinade, pat dry, then season with salt and pepper. Add the tenderloin to the pan and cook until golden brown all over, about 6 minutes total.If using the grill, grease grates and heat the grill until it is hot, about 10 minutes. Remove the tenderloin from the marinade, pat dry, then season with salt and pepper. Flipping the tenderloin every 2 minutes to sear all sides until golden brown all over, about 6 minutes total.
- Off the heat, coat the top half of the pork with hoisin sauce with a basting brush, put the tenderloin back in the oven or on grill, and cook for 8 minutes. Flip the tenderloin, then coat the top half with more hoisin sauce. Continue to cook until the thickest part of the meat reaches 135 – 140 degrees using a instant read thermometer, for another 6 minutes. Transfer pork to cutting board, cover with aluminum foil and let rest for 5 minutes.
- Meanwhile, combine the minute miso, mayo, a squeeze of lime juice and zest together in a bowl. Taste and adjust the seasonings, adding more mayo or lime juice, as needed. The sauce will keep, covered in the refrigerator, for up to 2 weeks.
- Slice the pork into ¼ inch thick slices. Serve with rolls, extra hoisin sauce, scallions, Miso-mayo and Sriracha and let your guests assemble their sliders.