Sweet and sour pork slider sandwiches

Ingredients:

cole slaw

• 1.5 cups very finely shredded white cabbage (about a quarter of a head)
• 1.5 cups very finely shredded red cabbage (about a quarter of a head)
• 2 tbsp. l. spiced rice vinegar
• 1 tsp. sesame oil
• 1/4 teaspoon coarse salt
• 1/4 tsp freshly ground black pepper
• 4 green onions, thinly sliced ​​(about 1/2 cup)

Pork

• 0.5 cup freshly squeezed orange juice
• 0.5 cup soy sauce
• 1/4 cup brown sugar
• 2.5 tbsp. l. spiced rice vinegar
• 2 tbsp. l. sesame oil
• 0.5 tsp freshly ground black pepper
• 2 cloves garlic, crushed
• 2.5 cm ginger root, peeled and finely chopped
• Zest of 1 large orange
• 1 pork tenderloin weighing 450-600 g, trimmed of fat
• 2 tsp arrowroot
• 10 - 12 mini Hawaiian sweet rolls, cut in half horizontally

Preparation:

1. cole slaw:
   
   Combine red and white cabbage, vinegar, sesame oil, salt, black pepper, and green onions in a medium bowl. Cover and refrigerate while you prepare the pork.
2. Pork:
   
   In a medium bowl, combine orange juice, soy sauce, brown sugar, vinegar, sesame oil, black pepper, garlic, ginger, and orange zest. Add the pork and turn to coat with the marinade. Refrigerate for at least 1 hour, turning occasionally.
3. Preheat oven to 220°C.
4. Remove the pork from the marinade. Don't discard the marinade. Place the tenderloin on a heavy nonstick baking sheet and roast until a meat thermometer inserted into the center of the pork registers 145°F (63°C), 25-30 minutes. Remove the pork from the oven and let it rest for 5-10 minutes.
5. Pour the marinade into a medium, heavy-bottomed saucepan and stir in the arrowroot. Bring to a boil over medium heat. Then reduce the heat and simmer until the sauce thickens slightly, 3-4 minutes. Remove the sauce from the heat and let it cool slightly.
6. Transfer the pork to a work surface and slice crosswise into 0.5-0.8 cm thick slices. Arrange the pork slices on the bottom halves of the buns. Top with sauce and coleslaw. Top with the top halves of the buns and serve.