Sunday, October 24, 2010

Asian Pork Tenderloin Sliders

Alexis has really nice buns.

Her buns are cute, tight, and perfectly round. And they are just right for sliders, which is what we made last night.

But first, back to last weekend's Eggtoberfest.

Eggtoberfest Review - Part 1: Products
Eggtoberfest Review - Part 3: People
Eggtoberfest Review - Part 3: Tips
Eggtoberfest Review - Part 4: Chef Demonstrations

Sure it was lots of fun and we ate great food, but my whole purpose for going to was learn. When you get several thousand foodies around 250 groups cooking, tips and ideas are going to be floating around. You just have to pay attention and grab them.

For example, I noticed the team that made Greek pizza poking holes in their pizza dough after tossing it. I asked why and learned that it is called "docking". He explained it helps keep air pockets from bubbling up and results in a thinner more even crust. Idea stolen...errr...added to my repertoire.


But it's not just food tips, it's things like sources. Good lump charcoal is a must for the Egg and I have been using Full Circle for the past year or more. It's made by Royal Oak (who also makes the Big Green Egg brand of coal) and costs a little bit more, but I hadn't been able to find Royal Oak in the stores. We happened to meet Dr. H from Knoxville and he told us where we could find Royal Oak locally and save money.


Another idea I picked up was making pork tenderloin sliders. Friday night one of the dishes served was a grilled pork tenderloin with caramelized onions on a slider roll. I liked the idea but liked the pork tenderloin that TnVolKen made on Saturday better, so I decided to make...


Asian Pork Tenderloin Sliders

marinade adapted from TnVolKen

Marinade
2 Tbsp soy sauce
2 Tbsp Hoisin sauce
2 Tbsp dry sherry
1 Tbsp toasted sesame oil
1 tsp ginger, fresh grated
1 Tbsp brown sugar
1 1/2 tsp honey
1/2 tsp garlic powder
1/2 tsp cinnamon

2 ea pork tenderloins

Pickled onion mix
1 jalapeno, seeded and sliced into matchsticks
3 mini sweet red bell peppers, seeded and sliced into matchsticks
1 mini sweet orange bell pepper, seeded and....you know
1 small onion, sliced lengthwise
1/4 cup red pepper seasoned rice wine vinegar (I used Nakano brand)
1 tsp turbinado sugar

1 dozen slider buns

Mix the marinade ingredients together and marinate the pork tenderloins for 6-8 hours.

While that is marinating, make your slider rolls. If you don't want to make them, you can buy King's Hawaiian sweet rolls which are perfect for sliders. Alexis used THIS RECIPE to make the buns for ours. She baked them on a pizza stone on her Egg at 400f (plate setter in, legs down) for about 20 minutes.


See, aren't her buns the cutest?


The pickled onion idea was a happy accident. Originally I was going to marinate and then stir fry them. I marinated them for about 2 hours. I tasted one before stir frying and found they were tangy, sweet, and just turning tender but still had a little bite. So I just took them out of the marinade and skipped the stir fry altogether.


Take the pork from the marinade and wipe off the excess. Set up your grill at 350f and grill over direct heat for about 22 minutes, turning frequently, until they reach an internal temperature of 140f. (Notice how clean my Craycort grate is? I cleaned and reseasoned it for the first time since I got it almost a year ago. It's a workhorse!)


After a 10 minute rest, slice the tenderloin very thinly and assemble your sliders.


If you are feeling sassy, top it off with some sriracha sauce.

Since I made these during a football game (if that's what you want to call what Alabama did to Tennessee), it's only fitting that these are my submission to Tailgating Time.

Excuse the blurry photo but there was an impressive lunar halo around 1:30 this morning in East Tennessee.


I just happened to notice it and had to get a picture. I know it's just high altitude ice crystals but I thought it was neat. I'm a dork like that. Don't worry, that blue dot isn't a UFO, it's lens flare.

20 comments:

  1. Hi Chris,

    Wow...They look so yumm..Mouth watering preparation:)

    Dr.Sameeena@

    www.myeasytocookrecipes.blogspot.com

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  2. I can't beleive I'm writing this, but you are right. Alexis' buns are adorable and perfect. The sliders look and sound delicious! I'm loving the idea of sweet pickled matchstick veggies. Guess I'm a dork, too - I set up the tripod and snapped a great shot of the full moon with wispy lines across it - mine had the same little dot of lens flare.

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  3. The sliders look fantastic - you do so many Asian flavored dishes you're about to motivate me. Bev took a couple of moon shots but they didn't turn out well. Alexis is turning her Egg into a baking machine for sure.

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  4. Darn, I was hoping it was a UFO LOL!

    Actually you had me at pork and sliders when I saw this in my reader, altho I agree that Alexis' buns are cute too. ;)

    Your photos are looking great too by the way!

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  5. It's going to rain tomorrow.(thats the ice crystal legend, isn't it?)....and Alexis has beautiful buns. Never thought of using a tenderloin for a slider...duh! sounds way better than ground meat.

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  6. I hope you are turning these photos in to Foodspotter, these are wonderful.

    For a dramatic look, next time, pickle some red onions.

    Up at 1:30 AM... Brisket in our future? Only reason i am up that late.

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  7. I just took the dogs out and our moon looked just like that. I am absolutely loving these Asian sliders. Cannot wait to make them. I also pickled some onions yesterday for some Mexican food. I wasn't thrilled with the turnout, I'll have to steal your recipe.

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  8. You are so right.. Alexis does have the cutest buns!! lol Another hit, Chris. These sliders look and sound fantastic! I'd definitely be sassy and add a little Sriracha, cause that's how I roll :)
    P.s..I love the tip on the poking holes in the pizza dough.. I made a pizza last night and did that exact same thing! Worked perfectly!

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  9. I agree that those rolls put your dish over the top.

    Did you see the huge green eggs on "The Next Iron Chef" episode when they were cooking on the beach? I hope Ms. Goofy gets the hint!

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  10. That halo means the storm here in Utah is heading your way... You can have it! I still am getting tomatoes in my garden- so I don't want the freeze yet!

    Those sliders look delish!

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  11. This is fantastic, wish I had one right now! Ha! Toon loves your buns...

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  12. Love the sliders - nice buns Alexis!

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  13. I love the bun idea for the sliders. Brilliant.
    The entire meal looks incredible - but that mini bun idea will definitely stick to my thinking ribs!
    :)
    Valerie

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  14. Chris - Pork tenderloin sliders might just blow regular old sliders right outta the water! This is one of those recipes that's going to stay on my mind until I try it. I love everything about this recipe.

    P.S. Alexis sure does have some nice buns!

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  15. These little sliders look like they pack a lot of flavor! Thanks for linking them up to Tailgating time1

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  16. I need to work on my buns! I want cute buns like Alexis!!

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  17. I have to admit I do have some cute little buns myself but I think Alexis has cuter ones than mine dammit! ;-)
    Got you all linked up early in the week, thanks so much for playing along Chris, these look really delicious! Love the marinade, Mmmmm!
    Still dealing with mom's illness, hospital and now the latest is rehab which isn't going well so far ::sigh:: Thank you so much for your kind comments and thoughts.
    I'll get all caught up here soon, sure miss you and all your awesome cooking. Hope all is well for you and yours in the meantime.

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