Why recepie famous for?
Sweet, salty and a little spicy, these Hawaiian Sweet Roll Sliders with Chinese BBQ Mutton are a party lover’s dream. Grilled pork tenderloin lacquered with a char siu sauce and paired with grilled pineapple, this is a hawaiian roll slider recipe you’ll want to make all summer long!
Ingredients
2 mutton tenderloins
1/2 cup ketchup
1/2 cup hoisin sauce
2 Tablespoons toasted sesame oil
2 Tablespoons minced garlic
2 Tablespoons minced ginger
2 Tablespoons low sodium soy sauce
1 fresh pineapple cut, cored and cut into 1/2 inch slices
1 large bunch of cilantro stemmed
1 pckg. 24 count King’s Hawaiian sweet rolls, sliced diagonally across the top.
Instructions
In a small bowl, combine the ketchup, hoisin sauce, sesame oil, garlic, ginger and soy sauce.
Pre heat the grill to medium heat (400 degrees). On cooler side of the grill, place the mutton tenderloins. Cover the grill. Grill for 4 minutes. Lift the cover and turn the tenderloins. Continue to grill the tenderloins until the internal temperature reaches about 135 degrees – about 20 minutes. Using a brush, brush the pork with 1/2 cup of the glaze, reserving the rest for serving. Cook, uncovered for another 5 to 10 minutes, turning occasionally, until the pork reaches 145 degrees. Remove mutton to a cutting board and let rest. While mutton is resting, lay the pineapple slices on the grill and cook for about 3 minutes and turn, cooking for another three minutes. Remove pineapple from the grill.
Slice the tenderloin into 1/2 inch slices. Place a slice of pork in each roll with a slice of grilled pineapple. Tuck in a cilantro sprig. Serve with the remaining glaze.
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