On Board in 20: Pork Tenderloin Sliders with Blue Cheese Slaw & Corn on the Cob
 
Ingredients
  • 1 pork tenderloin (usually slightly over 1lb)
  • 1 tablespoon sumac
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • cracked pepper ( a few twists of the pepper mill on each side of the medallions)
  • 2 to 4 corn on the cob
  • 1 medium head of cabbage (or ⅔ large head)
  • 2 cups of baby kale
  • 2 radishes
  • ¼ cup white balsamic vinegar
  • 2 tablespoons extra virgin olive oil (or grapeseed oil)
  • 1 tablespoon sugar
  • 4 oz blue cheese, crumbled
  • 1 to 2 tablespoons butter, room temperature
  • garnish: edible flowers and pea shoots
  • 8 slider buns
Instructions
  1. Preheat a cast iron grill pan (or BBQ) to medium-high heat. Trim tenderloin by removing silver skin and cut into 1.5-inch medallions. Space out the medallions onto parchment and sprinkle each side with the sumac, smoked paprika, salt and cracked pepper. (The spices can all be mixed together in a bowl and then just pinched out and sprinkled over the pork.) Cover medallions with another piece of parchment and flatten (lightly pound) with a mallet or rolling pin until about ½ inch thick. Place on the preheated grill and cook through, about 4 to 5 minutes per side.
  2. While the pork is cooking, heat about 2 inches of water in a heavy pot and place husked corn into pot to steam. Cover with a lid. Corn should be done in about 6 minutes after water starts boiling. Alternatively, corn can also be grilled on the BBQ for about 10 minutes.
  3. For the slaw, rough chop the cabbage and place in a medium bowl. Add the baby kale and lightly toss. Drizzle oil and vinegar and sprinkle sugar over salad and toss well until cabbage and kale are well coated. Add blue cheese, lightly toss again. Using a mandolin, slice radishes thin and lay on top.
  4. To assemble, pile up the buns on one side (these could also be toasted on BBQ grill if desired). Lay down a clean piece of parchment for the pork. Put the coleslaw bowl on the board. Drain corn and add to board with a dollop of room temperature butter on the side. Sprinkle with desired garnish and enjoy!
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-pork-tenderloin-sliders-with-blue-cheese-slaw-corn-on-the-cob/