Pork Sliders with Memphis-Style Slaw
Bean, Corn, and Tomato Salad
Wine Recommendation
Woodbridge Pinot Noir
Ingredients
- 2 mesquite barbecue pork tenderloins (2 lb)
- ¼ cup mayonnaise
- 2 Tbsp yellow mustard
- 2 Tbsp apple cider vinegar
- 2 Tbsp honey
- 1 (16-oz) pkg shredded coleslaw
- 1 (12-oz) pkg slider buns, split and toasted
Instructions
- Cook pork according to package directions. Slice pork.
- Whisk mayonnaise and next 3 ingredients in a large bowl. Add coleslaw and salt and pepper to taste; toss.
- Serve pork on slider buns with slaw.
Side Dish Ingredients
- ½ lb green beans
- 3 ears corn
- 3 tomatoes, chopped
- 3 Tbsp olive oil
- 1½ Tbsp red wine vinegar
Side Dish Instructions
- Cook beans and corn in boiling water 5 minutes or until crisp-tender; drain and rinse with cold water. Drain again.
- Cut kernels from cobs; discard cobs. Transfer beans and corn to a large bowl. Add tomatoes, oil, and vinegar; toss. Season with salt and pepper to taste.
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