Asian inspired Pork Tenderloin Sliders
Asian inspired Pork Tenderloin Sliders! Marinated with a delicious Asian style marinade and grilled on the Island Grillstone, topped with an Asian slaw and drizzled with Korean BBQ sauce. A quick and easy Pork Tenderloin Recipe that will please any crowd, perfect for a picnic, camping trip or Tailgate party!
(Closed Captions available on this video)
85 – 90% of this recipe is prep, which takes a bit of knife skills or a Mandolin. It is important to get everything, except the pears, as thin as possible or the slider will be overwhelmed with to many large chunks of food. If you don't have an Island Grillstone, then a skillet or vegetable tray would work just fine, though I think the Grillstone helps impart a great deal of flavor. The biggest surprise for me was the discovery of the pickled Ginger – wow, I just loved this! Pickled Ginger was a new taste experience for me, as far as I know and I found myself snacking on this through my recipe creation and final cook constantly. Salty, tart and gingery, this was just what the doctor ordered but I am sure he won't approve of the copious amounts of red dye added to the ginger. This was also a great snack with my India Pale Ale …
For additional information on the Island Grillstone visit: http://www.IslandGrillstone.com
Asian inspired Pork Tenderloin Sliders Recipe
- 1½ pounds pork tenderloin, sliced thinly
- 6 small buns
- FOR MARINADE
- 2 tablespoons mirin
- 3 tablespoons rice vinegar
- 1 teaspoon sesame seed oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds, toasted
- FOR SLAW
- ½ red cabbage, sliced thinly
- ¼ Napa cabbage, sliced thinly
- ½ carrot, julienne thinly
- 1 red pear
- 3 tablespoons Korean barbecue sauce
- 2 tablespoons pickled ginger
- Prepare the grill with Island Grillstone.
- In a bowl, mix together mirin, rice vinegar, sesame seed oil, honey, soy sauce and toasted sesame seeds to make the marinade.
- Place sliced tenderloins in a bowl and pour the marinade (reserve 2 tablespoon for slaw) over the tenderloin.
- Cover with a saran wrap and keep it in the fridge for 3 hours or overnight.
- Cook the tenderloins on Island Grillstone.
- Do not overcook the tenderloins.
- Set them aside.
- Mix purple cabbage, napa cabage, carrots and pear to make the slaw.
- Toast the buns on the Island Grillstone.
- Mix the reserved marinade with the slaw.
- Layer the buns with tenderloins.
- Drizzle Korean barbecue sauce over it.
- Place some pickled ginger on top.
- Layer with slaw mix and then cover with the other bun half to make the slider.
- Arrange the sliders on a serving platter and serve.
Video Transcription
Presenter
Hey, everyone, today we’re making Asian Inspired Pork Tenderloin Sliders on the Island Grillstone on…
Announcer:
The Cooking Everything Outdoors show is sponsored by Camp Chef and www.OutdoorCooking.com and www.islandgrillstone.com.
Presenter:
So before we get started I’m going to tell you that 90 percent… okay, maybe 85 percent of this recipe is prep.
But the important thing to remember, overall of this, is that the pork tenderloin needs to marinade.
What you’ll need for this is 2 tablespoons of mirin, 3 tablespoons of rice vinegar, 1 teaspoon of sesame oil, 2 tablespoons of honey, 2 tablespoons of soy sauce and about a tablespoon of roasted sesame seeds.
So it’s very simple, just mix all these ingredients together.
You want to set aside a couple tablespoons of the marinade for our slaw.
So now, we need to prepare our pork tenderloin and I just have a single tenderloin here.
It’s real important to have a very sharp knife because we’re going to make extremely thin slices.
So once this is sliced up we’re going to put this in our bowl and add our marinade.
Mix that up really nice.
Cover up, refrigerate it for at least 3 hours or overnight if you like.
So, to make up our slaw we’re going to use some red cabbage, napa cabbage, carrot and a nice red pear.
Additional toppings are going to be Korean barbecue sauce and pickled ginger.
Now, to make our slaw we want to think thin slices, Julienne, if you will.
With my carrots, I’ve already skin them and just using the peeler I can get some real nice strips out of this.
Now, once you have that what I’ll do is I’ll take two or three of these and then I will just slice them into smaller slices.
These don’t have to be perfect.
You can take your red cabbage and then just very thinly give that a slice, about like that and then I give that a nice cut, it all comes apart.
And what I found that works with the napa cabbage is just to peel off the leaves and two or three of these will work just fine and then, again, real fine cut, about 3 1/3 of a cup.
Now, for the pear I like to skin it.
You could leave it on if you want.
But again, I just take the vegetable peeler and knock that off and I will cut it in half, cut it in quarter, take out the core.
And then I want to slice these up thin, as well.
Now, don’t put the marinade on it until it’s time to serve.
Pork goes right on the hot Island Grillstone.
So let’s get this cooking and you can see some of these pieces were already getting a little bit of crust, it’s real nice.
Should be done.
It’s nice.
Don’t overcook this.
Now, what I want to do is I want to toast up a couple of these buns.
Put this together.
Now, the first thing we need to do is get bit of a marinade on our slaw and mix that up and you don’t want a lot on this.
It just kind of accented, if you will.
Okay.
So here is our bun and I want to get some of my pork tenderloin on there.
Okay?
We want to drizzle a little bit of our Korean barbecue sauce over that.
I want to put some of my pickled ginger on there and some of our slaw on the top of that.
That is my Asian Inspired Pork Tenderloin Sliders.
For you guys, lot of prep but it cooks really fast and it’s super delicious.
It’s fantastic.
You’re going to love this.
Thanks for watching.
Make sure you subscribe, go visit on my stuff and I will see you when I see you.
