Pork Tenderloin Sliders

Hawaiian Rolls

Ingredient

Buttermilk Butter, unsalted Active Yeast Pineapple juice Brown Sugar Kosher Salt Vanilla Extract Eggs, whole Egg Yolk AP Flour

Amount

219 g 110 g 13 g 220 g 136 g 6 g 7 g 100 g 27 g 1,152 g

Instructions

1. Combine the buttermilk and butter in a microwave-safe bowl and heat till the temperature reaches 110-115°. Pour the mixture into a stand mixer bowl, add the yeast, and let bloom for 10 minutes 2. Add the remaining ingredients, liquids first, attach a dough hook mix on first speed till soft dough forms, add more flour if necessary 3. Turn speed to second speed mix for 6 minutes 4. Place dough in a lightly greased bowl and cover with plastic wrap, let proof for 1 hour 5. After proofing, punch down dough and divide dough into 50-gram pieces, round the dough into balls, place on a full sheet pan with greased parchment paper, cover, and proof for 30 minutes. 6. Towards the end of proofing preheat oven to 375°F 7. Brush with egg wash and bake for 20-25 minutes, until golden bread.

Deep-Fried Pork Tenderloin

Ingredient

Cornmeal AP Flour Onion Powder Garlic Powder

Milk, whole Pork loin Kosher salt Black pepper

Amount

313 g 313 g 25 g 25 g 593 g 2 ½ lb. 25 g 18 g

Instructions

1. Preheat fryer to 350°F 2. Combine cornmeal, flour, and seasonings in a ¼ 2 in hotel pan. Place milk in another ¼ 2 in hotel pan. 3. Cut the pork loin into slider portions, season with salt and pepper 4. Dip the pork loin slices in the milk, let the excess milk drip off and dredge into cornmeal mixture 5. Fry pork chops till golden brown, until internal temperature reaches 145°, season with salt right after coming out of the hot oil

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