Pork Tenderloin Sliders with Blue Cheese Slaw & Corn On the Cob
We're a month into summer and that means it's time to break out the grill. For this month’s On Board in 20 meal we're serving up sliders, a flavourful coleslaw that works as a side or condiment, and some fresh, in-season corn on the cob. Pork tenderloin is one of my favourite proteins to work with for three reasons: 1) it's an affordable cut, 2) it's a very lean protein and 3) it's extremely quick-cooking without getting tough.
Much like we did for the On Board in 20 Sticky Chicken Thighs back in March, we're going to add some flavour to the pork by first generously seasoning it and then pounding it out fairly thin. For the sliders, the tenderloin is flavoured with sumac, a dried berry common in Middle Eastern cooking with a bright lemony profile. When mixed with smoked paprika it also gives the meat a nice dark colouring.
The pork and corn can be done on the BBQ, but in this case we used an indoor cast iron grill pan and just steamed the corn. The blue cheese is a welcome surprise in the slaw and a little goes a long way. I would even recommend reserving some of the blue cheese to sprinkle on the corn. Throw it all on the board with a dollop of room temperature butter for the corn and you have a perfect al fresco dinner in about 20 minutes.
- 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
- 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.
- 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.
- 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.
- 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!
Looking For More 20 Minute Meal Ideas?
- Lamb Kofta with Arugula Gremolata
- Mini Ricotta Meatballs Over Lemon Rice and Peas
- Soy-Glazed Salmon, Veggies and Rice Noodles
Lisa Bolton is the creator, writer and photographer behind Food Well Said, her blog about bringing thoughtfully prepared, whole food recipes. She lives in the Lower Mainland of BC and you can reach her on Instagram, Twitter, Pinterest and Facebook.