Spice up your sliders with this delicious banh mi-inspired twist! Marinated pork tenderloin sliced thin and served on crispy slider roll with Sriracha mayo!
In a medium bowl, add fish sauce, soy sauce, honey, rice vinegar, minced garlic, and minced ginger. Add pork tenderloin and allow to marinate for at least 30 minutes or overnight.
When ready to cook, preheat oven to 350˚F. Place a large, oven-safe skillet over medium-high heat. Once preheated, add a drizzle of oil to the skillet followed by the pork tenderloin (let most of the marinade drip off, but save it for later). Sear the pork for 3-4 minutes per side and then transfer to oven to roast for 5 minutes.
Remove pork from the oven and add reserved glaze. Roast for another 10 minutes or until pork tenderloin reaches at least 140˚F in the thickest part of the tenderloin.
When pork tenderloin reaches the correct temperature, remove from the skillet and return to the skillet to a low heat to simmer so glaze can thicken. Let tenderloin rest. When glaze is thick and coats a spoon, drizzle over pork tenderloin as you slice it for sliders.
To make the slaw: peel and grate all the vegetables. Combine then in a bowl with a few tablespoons of rice wine vinegar and a big pinch of salt and sugar.
To make sliders, stir together mayonnaise and sriracha. Toast buns over a griddle or in a skillet. Smear the buns with sriracha mayo and top with a few slices of pork (thinly sliced is best). Top with vegetable slaw, cilantro, and serve immediately.