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+ servings

Pork Loin Sliders and Broccoli-Kale Citrus Slaw

Course: Grilling/Dinner
Cuisine: American
Servings: 6 -8
Author: Michelle De La Cerda


  • 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


  1. Grill the pork according to package directions, once done allow the pork to rest for at least 5 minutes before slicing.

Broccoli-Kale Slaw

  1. Toss the kale and the package of broccoli slaw together in a large bowl; set aside

Citrus Vinaigrette

  1. Chop the shallot as finely as possible and add to a bowl.
  2. Add all the remaining vinaigrette ingredients except the yogurt together and whisk until emulsified.
  3. Once the oil and vinegar are combined, incorporate the Greek yogurt.
  4. Pour the dressing over the slaw, mix well.
  5. Chill for at least one hour, stirring at least twice. The slaw will have a fair amount of liquid.


  1. Split the dinner rolls in half, dip each inside piece in the excess dressing in the slaw.
  2. Place a slice of pork loin on the bottom and a spoonful of slow on top, replace the top.
  3. Serve and enjoy.