Ingredients:
1 dozen slider rolls
2 pork tenderloins (2 lbs)
1 bottle of “Wild Wild East” Asian BBQ Teriyaki Pineapple sauce (8 oz)
1 fresh pineapple, sliced into rings
10 oz. bag of slaw mix (Asian or any type)
½ Vidalia Sweet Onion, julienned
1 bottle “My Sweet Hottie” (mild) Sweet Chili Peach sauce/dressing (8 oz)
4 oz. fresh cilantro, chopped
Instructions:
Marinate pork tenderloin in half bottle of the Wild Wild East sauce, (reserving 2 oz. to brush on pork while grilling and 2 oz to drizzle on after slicing). Coat the loin well, cover and refrigerate overnight, or at least 4 hours. Preheat oven to 325 degrees. Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F. Baste the pork occasionally while cooking. Let rest 10-15 minutes before slicing for moisture retention. Grill the pineapple slices and set aside. In a bowl, mix the slaw mix, Vidalia Sweet Onion, cilantro and 1 cup My Sweet Hottie sauce/dressing. Assemble the pork slices and slaw onto slider rolls.