Tailgating with TLish
Pork Sliders with Tlish Sweet Garlic Slaw
September 24, 2015
Jennifer Hagler Photography
By Buffy York
Well the weekend is upon us and, of course, so is football. This past weekend was a grim one for Alabamians, but call us die-hards or gluttons, we are all going to be back at it this weekend. Bloody Mary’s will be served up, talking of the trash will continue and even in the worst of times the pre-game tailgating will be fun and full of energy, excitement and food. Today I have teamed up (no pun intended…no seriously I’m not like that) with my friend Tiffany Denson of TLish Dressings and Marinades to bring you a tangy pork slider recipe using her original Sweet Garlic Vinaigrette. These are made ahead of time, are super easy to transport and since no mayo is involved they can withstand a little heat without going bad.
Oh, and last week I posted a chicken lettuce wrap recipe (so easy and so good) using TLish’s Asian Sesame Vinaigrette and I got several questions on where to buy. It should be in your Publix or Whole Foods or you can buy it online. If you can’t find it at your local grocery tell them you want it! It is amazing.
Sweet Garlic Pork Tenderloin and Slaw Sliders
2 cups very thinly sliced green cabbage
2 cups very thinly sliced red cabbage
½ – ¾ cup T.Lish Sweet Garlic Vinaigrette & Marinade; more or less to taste
4 thinly sliced green onions
Toss the green cabbage, red cabbage, T.Lish Sweet Garlic Vinaigrette and green onions in a medium bowl to blend. Cover and refrigerate until ready to use.
2 pork tenderloins (about 2 1/2 lb.), trimmed **
¾ cup T.Lish Sweet Garlic Vinaigrette & Marinade
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
20 slider buns or dinner rolls, split
1. Marinate pork tenderloins in T.Lish Sweet Garlic and sprinkle with salt and pepper. Let marinate a minimum of 2 hours or up to overnight.
2. Preheat oven to 400°. Cook pork in a lightly greased skillet over medium-high heat 5 minutes, browning on all sides. Place tenderloins on a wire rack in a jelly-roll pan.
3. Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 10 minutes. Slice and serve on slider buns with slaw and extra T.Lish for dipping, or wrap tenderloin whole and refrigerate up to 2 days.
**Pork tenderloin can also be grilled