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1st & Goal Slider Sandwiches

Courtesy of Chef Berlin Lillard, Cuisine Noir Test Kitchen
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  • Active: 40 minutes
  • Total time: 40 minutes
  • Servings: 6



3 tablespoons cider vinegar
4 teaspoons sugar
2 teaspoons canola oil
1 teaspoon Dijon mustard
1/4 teaspoon celery seeds
1/4 teaspoon mustard seeds
1 cup shredded green cabbage
1 cup shredded red cabbage
1 carrot, shredded
salt and freshly ground pepper to taste  

Barbecue Sauce

1 teaspoon canola oil
1 onion, chopped
1 clove garlic, finely chopped
1 cup ketchup
1/4 cup cider vinegar
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
salt to taste

Pork and Rolls

2 12-ounce pork tenderloins, trimmed
6 Kaiser or other large rolls, split


  1. To make coleslaw, whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper.
  2. To make barbecue sauce, heat oil in a saucepan over medium heat. Add onions and garlic and sauté until golden brown, 4 to 5 minutes. Add ketchup, vinegar, sugar, mustard, Worcestershire, hot pepper sauce and salt. Cook, stirring, until the mixture boils, 1 to 2 minutes. Remove from the heat and set aside.
  3. To cook pork and assemble sandwiches, pre-heat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer. (The center should be juicy with just a trace of pink.) Let the meat stand for 5 minutes before cutting into thin strips. Add the meat to the barbecue sauce and toss well.
  4. To assemble the sandwiches, layer the coleslaw and the pork mixture inside rolls.
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