Roble Ali's Hawaiian Pork Tenderloin Sliders

By á-17861

beta.abc.go.com

July 11, 2013

Ingredients

• Ingredients
• 1 pound Pork Tenderloin
• 1 cup Cola
• 1/2 cup Soy Sauce
• 3 cloves Garlic
• 1 tablespoon Thai Chili Sauce
• 2 tablespoons Cornstarch
• 1 Mango
• 1 bunch Cilantro
• 1 bunch Scallions
• 8 Hawaiian Bread Slider Buns
• Vegetable Oil
• Salt and freshly ground Pepper

Preparation

Step 1

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