Asian Pork Sliders with Magic Miso Mayo from “Keepers”
For my menu planning, on the weekends I normally have the time to cook something more complex and am not bound by a short, after work time frame for preparation, marinating or even just cooking time. The cookbook, “Keepers” by Kathy Brennan and Caroline Campion is the perfect cookbook to reference when menu planning for my weeknights. The recipes are generally easy with short prep and cooking times and limited ingredients but there are also so many recipes in this cookbook that aren’t on my normal radar. Things like curried chicken and mango salad toast, salmon pita burgers with tartar sauce, chilled pea soup with mint, and, you guessed it, Asian pork sliders with magic miso mayo.
My favorite part of this cookbook is how it gave me the confidence to start cooking regularly with 2 ingredients that were always in my fridge, but had previously only been used for one reason: anchovy paste and miso paste. Previously I only used anchovy paste to make Caesar dressing and only used miso for miso soup. This cookbook used them both regularly and I’ve come to enjoy them both immensely and now have confidence in using them in my other cooking.
The cookbook is easy to use and has beautiful photographs. Aside from the recipes, it begins with a chapter on basics. Topics from shopping to menu planning and kitchen organization don’t provide any earth shattering revelations, however they do provide great reminders. I have made several recipes from the cookbook now and found them all easy to follow, accurate and delicious. Although I think experienced cooks may not find a tremendous value in this cookbook, any home cook, especially those of us who work full time with limited time to be in the kitchen during the week, will find this cookbook becomes a go-to for weeknights.
This week I made the recipe for Asian pork sliders. They were absolutely delicious and very, very easy to make. My favorite part though was the miso mayo, which I will definitely be making a part of my normal culinary routine. In fact, I used the leftover to make a really delicious tuna sandwich the next day for lunch! The option is given to marinate the meat in the morning for the day in the fridge, or to marinate room temperature for an hour. Because the marinade is only two ingredients it would have been a piece of cake to have done it before work, but I didn’t plan far enough ahead. Regardless, I found the hour at room temperature to be plenty for really flavorful meat.
My only criticism at all of this recipe was the fact that they accidentally omitted lettuce in the ingredients. The photo of the dish shows it with lettuce and thankfully I realized it as I was shopping for ingredients at the store so I have made sure to include it in the recipe provided below.
EASE AND CONVENIENCE – 5 – This recipe required a bit of time to marinade, however because the marinade was only two ingredients it’s a complete win in my book!
TASTE – 5 – This was absolutely delicious. Can’t wait to make again. Bonus is if you have extra miso-mayo left over to put on basically everything.
COOKBOOK – 4.5 – This cookbook is very, very good, especially if you appreciate recipes for when you’re short on cooking time. The only person I think would not appreciate this is the one looking for highly sophisticated recipes and techniques.
This is a super easy and delicious weeknight meal. A bit on the sweeter side with a bit of richness from the miso mayo, would be delicious with a side salad or even some salty sweet potato fries. Simple marinade for all day or an hour if you’re pinched for time.
2 cups pineapple juice
2 cloves garlic, sliced
1 pork tenderloin (about 1.5 lbs)
1 T vegetable oil
Salt and Pepper
1/3 cup hoisin sauce, plus extra for serving
8 dinner size potato rolls, split
4 scallons, thinly sliced
8 large pieces of lettuce
Magic miso-mayo – 1/2 cup mayo, 1 t white miso paste and fresh lime juice (mix until smooth)
Sriracha or hot sauce of your choice
Place pineapple juice, garlic and tenderloin into a gallon-size plastic bag. Seal, pressing out all the air and making sure the tenderloin is coated for 8-12 hours in the fridge or 1 hour at room temperature.
Preheat the oven to 400 degrees. In medium ovenproof skillet, heat oil over med-high heat until it shimmers. Remove the tenderloin from the marinade, pat dry, then season with salt and pepper. Cook until golden brown all over, about 6 minutes.
Off the heat, brush the top half of the tenderloin with hoisin. Place in over for 8 minutes. Turn over and brush with remaining hoisin, then bake until slightly pink, around 6 minutes. Transfer to cutting board to let rest for 5-10 minutes.
Cut the pork into 1/4 inch thick slices. Add extra hoisin directly onto the potato rolls then add pork, lettuce, scallions, miso-mayo and sriracha.