Best Paprika Pork Sliders With Quince Aïoli Fennel Slaw Recipes

SWEET AND SOUR PORK SLIDERS

Sweet and Sour Pork Sliders image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 2h5m

Yield 10 to 12 sliders

Number Of Ingredients 19

Ingredients

1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage)
1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage)
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 thinly sliced green onions (about 1/2 cup)
1/2 cup fresh orange juice
1/2 cup soy sauce
1/4 packed cup golden brown sugar
2 1/2 tablespoons seasoned rice vinegar
2 tablespoons sesame oil
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and minced
Zest of 1 large orange
One 1 to 1 1/4-pound pork tenderloin, trimmed
2 teaspoons arrowroot
10 to 12 mini Hawaiian-style sweet rolls, halved horizontally

Steps:

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.
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. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally.
Preheat the oven to 425 degrees F.
Remove the pork from the marinade. Reserve the marinade. 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. Remove the pork from the oven and let stand 5 to 10 minutes.
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. Remove the sauce from the heat and cool slightly.
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.

ROASTED PORK SLIDERS

Roasted Pork Sliders image

Provided by Valerie Bertinelli

Time 1h30m

Yield 12 sliders

Number Of Ingredients 17

Ingredients

One 2-pound center-cut pork loin, fat cap untrimmed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/2 cup coconut milk (stir the coconut milk together before measuring)
1/2 cup BBQ sauce, such as Sweet Baby Ray's
2 tablespoons canola oil
2 cups thinly sliced sweet onion
1 1/2 cups diced pineapple
12 Hawaiian slider rolls, sliced in half
2 cups thinly sliced napa cabbage
1 cup thinly sliced red cabbage
1/2 teaspoon kosher salt
1/4 cup Spicy Mayo, recipe follows, plus more if needed
1 cup mayonnaise
1/4 cup coconut milk (stir the coconut milk together before measuring)
1/4 cup sriracha
1 lime, juiced

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.