This recipe was given to us by our friend Mary Jo. We have modified it slightly to help make it “simple.” We recommend making the pork tenderloin, onions and sauce the day before, storing in separate containers and assembling the sliders several hours before serving or packing for your picnic.
Pork Tenderloin Sliders
Servings 12
Ingredients
- 1/2 cup canola oil
- 3 Tbsp smoked paprika
- 1 1/2 Tbsp kosher salt
- 1 Tbsp fresh ground pepper
- 2 pork tenderloins about 3 lb total
- 1 Tbsp olive oil
- 2 red onions cut in thin slices
- 5 oz bag of arugula
- 24 slider buns or small rolls from the bakery
Sauce
- 1 cup mayonnaise
- 4 garlic cloves minced
- 1 Tbsp coarse grain mustard
- 4 Tbsp fresh sage leaves chopped
- 4 tsp fresh lemon juice
- kosher salt and fresh ground pepper to taste
Instructions
- Combine canola oil, paprika, salt and pepper.
- Pour over pork tenderloins and marinate at room temperature for about 30 minutes.
- Heat the grill and cook pork until meat reaches 150 degrees.
- Take off grill and let rest for about 30 minutes. (You may also wrap pork tenderloin in aluminum foil and slice later).
- Use a large, sharp knife and slice pork in very thin slices.
- Put in a storage container until assembly.
- Heat olive oil in a large skillet.
- Once hot, sauté onions until they are wilted but not brown. This should take around 20 minutes.
- Drain onions on a paper towel. Once cooled, put in the refrigerator.
- Combine all sauce ingredients and refrigerate for at least one hour or overnight.
Assembly
- Place buns on a dry surface and spread sauce on bottom of bun.
- Top with 3 slices of pork, onions and arugula then the "final bun."
- Place on a platter and cover with plastic wrap.
- Store in refrigerator.
- Bring to room temperature before serving.
These were a lot of fun to make (as you can see from the video link below). The rice paper rolls look like a plastic disc when you open the package. Once you thoroughly soak them, either by wiping them with a wet towel or dipping them into water, they become much more pliable and easy to work with. If pork isn’t your thing, leave it out, they will taste just as good! Check out our “how to” video:
https://www.youtube.com/watch?v=BPUQb_qWHf8
Fresh Pork and Shrimp Spring Rolls
Servings 8 rolls
Ingredients
Rolls
- 8 sheets of rice paper rolls
- 3 cups of mixed herbs - basil mint, lettuce, etc.
- 8 ounces rice vermicelli noodles - cooked according to package directions
- 12 shrimp cooked and cut in half, lengthwise
- 8 slices cooked pork
- 12 chives cut 2 1/2 inches long
Sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp sugar
- 1 Tbsp fish sauce
- 2 tsp water
- 1 tsp mild red chili sliced
- 1 tsp thinly sliced garlic
Instructions
- For the sauce, mix together the lime juice and sugar until dissolved. Add remaining ingredients and set aside.
- As demonstrated in our video, put a sheet of rice paper on a flat surface. Wipe it with a very damp cloth or dip in water for 10-15 seconds.
- Arrange a handful of herbs on the side closest to you. Top with noodles.
- Place a piece of pork and two pieces of shrimp next to the herbs.
- Fold the rice paper over herbs and roll until it reaches the shrimp. Fold in the side and bottom of the rice paper.
- Place chives on rice paper with about one inch sticking out of the top.
- Repeat until all rolls are made.
- Place on a plate and serve with a small bowl of dipping sauce.
Wow your friends and family the next time you serve an appetizer or need to bring a pot luck dish with these delicious simple dumplings.
This Asian recipe comes all the way from Australia thanks to Skye K. who is Jennifer’s (Vicki’s daughter), wonderful sister-in-law.
Ginger, Pork & Shrimp Dumplings
Servings 12
Equipment
- Dumpling Press*
Ingredients
Filling
- 1/2 pound ground pork
- 10 large shrimp shelled deveined and roughly chopped
- 1/2 Tbsp fresh ginger chopped
- 2 cloves garlic minced
- 1 Tbsp green onions minced
- 1/2 tsp sesame oil
- 1/4 tsp freshly ground pepper
- 1/2 tsp sugar
- 1/2 Tbsp soy sauce
- 1 package wonton wrappers
- 1 egg
Dressing
- 1/8 cup peanut oil
- 1 Tbsp ginger julienned
- 1 Tbsp soy sauce
- 1/2 Tbsp fresh lemon juice
- 1/2 tsp sesame oil
- 1 tsp sugar
Instructions
Filling
- Put all filling ingredients listed above up to wrappers in a bowl and mix with your hands, set aside.
- Beat egg with a little water in a small bowl. Place a wonton wrapper on a flat surface or on a dumpling press. Brush wanton wrapper edges with egg wash.
- Place a heaping teaspoon of filling in middle of wrapper.
- Fold wrapper in half and crimp edges. Cut corners for professional look. Repeat until all filling is used.
Dressing
- To make dressing, heat peanut oil in a small sauce pan over medium heat until hot. Put ginger in a heat proof bowl and pour peanut oil on top. Let sit for 1 minute, add remaining ingredients and whisk. Set aside.
- Fill a large pot with salted water and bring to a boil. Carefully add dumplings. Cook for 6 minutes, stirring once.
- Remove dumplings with a slotted spoon to a platter. Drizzle some of the dressing over the dumplings and place remaining dressing in a bowl to pass.
Notes
Makes 25-30 dumplings.
Filling can be done several hours in advance - refrigerate and cover with plastic wrap.
*Dumpling press can be purchased at Amazon.com for under $5.00 - worth every penny!
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This rub will add great flavor to the pork!
Grilled Pork Tenderloin
Servings 6
Ingredients
- 2 pork tenderloins about 3 lbs. total
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1 tsp Italian seasoning
- 3 garlic cloves minced
- 2 tsp ground fresh pepper
- 2 tsp kosher salt
- 3/4 tsp crushed red pepper
Instructions
- Put all rub ingredients into a small bowl - herbs, garlic, salt, & peppers. Place rub all over pork and work it in with your fingers.
- Put tenderloins in refrigerator overnight or leave on counter for one hour prior to cooking.
- Heat up gas or charcoal grill. Grill for about 20 minutes or until instant meat thermometer reads 155°.
- If you do not have access to a grill, sauté tenderloins in olive oil until brown, then place in preheated 375° oven until instant meat thermometer reaches 155°.
- Let meat sit for 5 minutes before slicing. Slice pork into 3/4 inch slices.