Pork Loin Sliders and Broccoli-Kale Citrus Slaw – Applewood bacon topped pork loin filet grilled and sliced then topped with a broccoli and kale slaw dressed in a tangy and slightly creamy citrus vinaigrette.Summer is fully upon us, expect for yesterday, but that’s another story for another time. Elizabeth and I find ourselves out at our friends’ home quite frequently. They live out in the country with huge yard, dogs, and lots of mosquitos.I probably know Darla’s kitchen almost as well as I know my own, and quite possibly better than my grandmother’s. It was my turn to make dinner for everyone and with the summer heat, it needed to be easy and oven-less. So of course, that means the grill.
When I was getting some odds and ends at the Walmart I saw Smithfield Applewood Bacon Topped Pork Loin Filet. I usually marinate my own meats, but I am not above needing help from time to time and this was perfect.
Oh fine…It was the bacon that did, I wanted the bacon. There, you got me to confess..
Once I picked up the Smithfield Pork, it was just a matter of gathering side dishes. At first I thought potato chips and other things of that nature but then the little angel that sits on my shoulder talked me out of that. A slaw tossed on top of the slider would suit me and my waistline quite nicely.Now some notes about the recipe. I know it looks crazy long, but honestly, I put it all together in about 10 minutes. In the amount of time it took the grill to get to its needed temperature, the slaw was made and chilling in the refrigerator, where it remained until the pork was done. If you don’t want to squeeze a fresh lemon or orange or both, don’t, just use juice. I wanted extra liquid in my slaw for dipping the rolls into in leu of using mayo or anything of that nature, but if you don’t want such a wet slaw, decrease the oil to 1/3 cup and vinegar to 1/4 cup.
- 1 Smithfield Marinated Applewood Bacon Topped Pork Loin Filet
- 1-12 count package dinner rolls
- 1-10 bag of Broccoli slaw mix
- 2 leaves of Kale; torn and chopped
- 1 small shallot; finely chopped
- ½ cup extra virgin olive oil
- ⅓ cup white wine vinegar
- Juice of one large orange (3 tbsp)
- Zest of one lemon
- Juice of one lemon (2 tbsp)
- ¾ cup greek yogurt
- Salt and pepper to taste
- Grill the pork according to package directions, once done allow the pork to rest for at least 5 minutes before slicing.
- Toss the kale and the package of broccoli slaw together in a large bowl; set aside
- 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.
- 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.
This pork was exactly what I needed for a having great dinner but keeping my Sunday lazy with friends. Instead of slaving over the stove-which I normally love doing, this cooked low and slow on the grill allowing me to watch my daughter get tumbling lessons from Darla’s daughter. To me, that was a much better use of my time. The only thing I regret about this meal, I only bought one pork loin filet. I really should have purchased two because this was devoured leaving nothing on the platter. NOTHING. Not a single crumb. You can save $2.00 on any ONE (1) Smithfield® Marinated Fresh Pork Product” through this digital coupon offer.(While Supplies Last). Which one might you pick up for dinner tonight?