The Sweet Pig Recipe

Preheat and season

Preheat oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels. Rub with olive oil, then season evenly with kosher salt, black pepper, smoked paprika and garlic powder.

Sear

Heat a heavy oven-safe skillet over medium-high heat until hot. Add a teaspoon of oil if pan is dry and sear the tenderloin on all sides until browned, about 2 minutes per side, using tongs to roll it. This will take roughly 6–8 minutes total.

Roast with glaze

In a small bowl, whisk together BBQ sauce, honey, apple cider vinegar and soy sauce. Brush about half of the glaze over the seared tenderloin. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–16 minutes depending on thickness. Halfway through roasting (after ~7–8 minutes), brush remaining glaze on the tenderloin and return to oven.

Rest and slice

Remove pork from oven and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes. After resting, slice the tenderloin into 1/2-inch thick medallions for sandwich assembly. Reserve any pan juices; if desired, simmer with remaining glaze for 1–2 minutes to make a finishing sauce.

While pork roasts, combine apple cider vinegar, water, sugar and kosher salt in a small bowl or jar and stir until sugar and salt dissolve. Add the thinly sliced red onion, pressing down so rings are submerged. Let sit at room temperature for at least 10 minutes (can be made up to 2 hours ahead and refrigerated). Drain just before assembling to remove excess liquid.

Make dressing

In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar (1 tsp), sugar, salt and black pepper until smooth.

Toss slaw

Add shredded green and red cabbage, shredded carrot, diced pineapple and sliced green onion to the dressing. Toss until evenly coated. Taste and adjust seasoning with a little more salt or sugar if desired. Refrigerate until ready to use, but bring to cool room temperature before assembling sandwiches.

Split the ciabatta rolls and lightly butter the cut sides. Toast in a skillet over medium heat, or under a broiler, until golden and crisp, about 1–2 minutes per side. If using a skillet, press toasted sides briefly to warm.

To assemble each sandwich: place a generous layer (about 1/4 cup) of pineapple coleslaw on the bottom half of each toasted roll. Top with 4–5 slices of the BBQ-glazed pork tenderloin, a few rings of marinated red onion (to taste), and finish with cilantro leaves if using. Spoon any reserved glaze or pan juices lightly over the pork for extra flavor. Close with the top roll and press gently.

Serve immediately while pork is warm and bread is crisp. Leftovers: store components separately in the refrigerator for up to 3 days.