Asian Pork Sliders with Magic Miso-Mayo

from Keepers: Two Home Cooks Share Their Tried-and-True Weeknight Recipes

 and the Secrets to Happiness in the Kitchen

via Karen Lonergan
serves 4

2 cups pineapple juice
2 garlic cloves, sliced
1 pork tenderloin (about 1¼ pounds)
1 tablespoon vegetable oil
Salt and pepper
⅓ cup hoisin sauce, plus extra for serving
8 dinner-size potato rolls, split
4 scallions (white and pale green parts only), thinly sliced on the diagonal
Magic Miso-Mayo (recipe below)
Sriracha or hot sauce of your choice

Put a gallon-size resealable plastic bag in a medium bowl to hold it steady. Add the pineapple juice, garlic, and pork. Seal the bag, pressing out any excess air, and turn it over a few times to coat the tenderloin. Marinate in the refrigerator for 8 – 12 hours (or at room temperature for up to 1 hour), turning the bag over once or twice, if possible.

Preheat the oven to 400°F, with a rack in the middle position. In a medium ovenproof skillet, heat the oil over medium-high heat until it shimmers. Remove the tenderloin from the marinade, pat dry, then season with salt and pepper. Add the tenderloin to the pan and cook until golden brown all over, about 6 minutes total.

Off the heat, brush the top half of the tenderloin with half the hoisin sauce. Put the pan in the oven and roast for 8 minutes. Turn the tenderloin over, brush the top half with the remaining hoisin sauce, and roast until almost cooked through, but still pink, about 6 minutes more. (See page 91 for information on pork cooking guidelines.) Transfer the tenderloin to a cutting board and let rest for 5 – 10 minutes.

Cut the pork into ¼-inch-thick slices. Serve with the rolls, extra hoisin sauce, scallions, Magic Miso-Mayo, and Sriracha, and let everyone assemble their own sliders.

Magic Miso-Mayo (makes about ½ cup)

In a small bowl, stir together ½ cup mayonnaise, 1 teaspoon white miso paste, and a squeeze of lime juice until smooth. Check the seasonings.

The Magic Miso-Mayo will keep, covered in the refrigerator, for up to 2 weeks.

This was an absolute hit with the adults and kids! We used dinner rolls from Trader Joe’s. If you are feeling particularly industrious, you could make the PotatoRolls from the 2008 cookbook. The pork is great without the rolls too!