- 1 (1 1/4 ) lb pork tenderloin, silverskin removed
- 1/2 cup soy sauce
- 1/4 cup fresh orange zest
- 1 Tbsp fresh orange juice
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 Tbsp grated fresh ginger
- 1 Tbsp minced garlic
- Freshly ground black pepper
- 1/4 cup green cabbage, thinly sliced
- 1/4 cup red cabbage, thinly sliced
- 2 Tbsp seasoned rice vinegar
- 1 tsp sesame oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 green onions, thinly sliced
- 12 small rolls, such as ranch or potato, sliced
To make the pork, in a large resealable plastic bag, add pork, soy sauce, orange zest and juice, sesame oil, rice vinegar, brown sugar, ginger, garlic and black pepper. Seal and mix to combine. Let marinate, refrigerated and tossing occasionally, for 2 or up to 4 hours.
In a medium bowl, combine cabbages, vinegar, oil, salt, pepper, and green onions. Let flavors blend, stirring occasionally, about 20 minutes.
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper or silicone mat.
Remove pork from marinade and place on baking sheet. Place in oven and cook until an instant-read thermometer registers 145°, about 35 minutes. Remove from the oven and let rest, 5-8 minutes.
Meanwhile, transfer marinade to a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and let boil until reduced by half. Pour over resting marinade. Cut into thin slices.
Place rolls on rimmed baking sheet, cut sides up and place in oven to toast, about 8 minutes.
Remove from oven. Assemble each roll with slices of pork and a tangle of slaw.