Malaysian Pork Sliders with Spicy Mayo, Mango Ketchup & Shredded Cabbage


1 ea Premium Reserve Pork Tenderloin (1643) (cut into 1.5" thick medallions and very lightly pounded)
Salt & pepper as needed
1/2 cup mayo
1 tbsp. Sriracha sauce
1 cup very ripe mango
1/4 cup ketchup
1/2 small red onion, shaved very thin
1 sprig mint, washed & picked
2 sprigs cilantro, washed & picked
9 ea potato dinner rolls
1 cup very thinly shredded white cabbage

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



Season the pork medallions with salt and pepper as needed and then cook on a hot char grill until the internal temperature has reached 160 degrees F. Whisk together Sriracha and mayo and set aside. Puree mango and ketchup together until well blended.

To assemble the dish take 3 potato rolls and spread the spicy mayo on both sides. Place a layer of shredded cabbage on the bottom, and then add the shaved red onion. Top with the pork medallion, brush with mango-ketchup and top with mint and cilantro.