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Pork Loin Sliders and Broccoli-Kale Citrus Slaw
Course:
Grilling/Dinner
Cuisine:
American
Servings:
6
-8
Author:
Michelle De La Cerda
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Ingredients
1
Smithfield Marinated Applewood Bacon Topped Pork Loin Filet
1-12
count package dinner rolls
Broccoli-Kale Citrus Slaw
1-10
bag of Broccoli slaw mix
2
leaves
of Kale; torn and chopped
Creamy Citrus Vinaigrette
1
small shallot; finely chopped
1/2
cup
extra virgin olive oil
1/3
cup
white wine vinegar
Juice of one large orange
(3 tbsp)
Zest of one lemon
Juice of one lemon
(2 tbsp)
3/4
cup
greek yogurt
Salt and pepper to taste
Instructions
Grill the pork according to package directions, once done allow the pork to rest for at least 5 minutes before slicing.
Broccoli-Kale Slaw
Toss the kale and the package of broccoli slaw together in a large bowl; set aside
Citrus Vinaigrette
Chop the shallot as finely as possible and add to a bowl.
Add all the remaining vinaigrette ingredients except the yogurt together and whisk until emulsified.
Once the oil and vinegar are combined, incorporate the Greek yogurt.
Pour the dressing over the slaw, mix well.
Chill for at least one hour, stirring at least twice. The slaw will have a fair amount of liquid.
Assembly
Split the dinner rolls in half, dip each inside piece in the excess dressing in the slaw.
Place a slice of pork loin on the bottom and a spoonful of slow on top, replace the top.
Serve and enjoy.