Pork tenderloin sandwiches with red cabbage coleslaw and Sriracha
The ingredients in this sandwich complement one another so well. Make them for your next party, but be forewarned... you'll never make enough!
The recipe calls for cooking your pork tenderloin in the oven, but a gas or charcoal grill would work too! Prepare it all the day before, for easy game day or party setup! Enjoy sandwiches warm, room temperature or even cooled and be sure to make extras!!!
Pork tenderloin sandwiches with red cabbage coleslaw and Sriracha recipe
Yields about 14 sliders
- 2 pounds pork tenderloin
- 3 tablespoons brown sugar
- 2 tablespoon dark chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup olive oil
- 8 ounce bag red cabbage slaw
- 4-6 tablespoons mayonnaise (depending on how you like your coleslaw)
- 1/2 cup chopped scallion (mostly green parts)
- Sriracha sauce
- 14-16 small crusty rolls
- Kosher salt and fresh cracked pepper
- Preheat oven to 375 degrees F. Lightly salt and pepper the pork tenderloin on all sides. Place brown sugar, chili powder, cumin, garlic powder and onion powder in a large zip-closed bag and shake around to mix well.
- Place pork tenderloin in the bag with the spices and shake around again, seeing that the pork gets coated with the spices. Add the olive oil to the bag and make sure it coats the pork.
- Place seasoned pork tenderloin in a roasting pan in the oven and cook about 30 minutes or until the internal temperature of the pork reaches 145 degrees F (see TIP). Remove pork from oven and allow it to rest 5-10 minutes before slicing it very thinly on a bias. Set aside.
- Place red cabbage, mayonnaise and scallion in a large bowl and mix well. Taste the coleslaw and adjust to your liking. Salt if needed.
- Place rolls in preheated oven and cook until warm and slightly crusty, about 5 minutes. Slice crusty rolls in half horizontally and dig out any excess bread (you will need room in there for all the pork — don't skimp!).
- Layer in your rolls some thinly sliced pork, top with a generous portion of red cabbage coleslaw and then squirt Sriracha on top of the coleslaw (how much you add depends how spicy you want your sandwiches. I added about 2 teaspoons to the top of each sandwich.). Place the top of the roll on the sandwich and serve sandwiches on a tray.
Be sure to remove the pork from the oven (or grill) when the internal temperature of the pork reaches about 138-140 degrees F. The temperature will continue to rise the first few minutes off the heat. Pork needs to be at 145 degrees F to be considered ready/safe to eat!