4th of July Orange Pork Sliders with Homemade Buns
Serves: 10-12
For the sauce:
  • ¼ cup orange marmalade
  • ½ cup apple jelly
  • ½ teaspoon worcestershire sauce
  • ¼ teaspoon curry powder
  • ¼ teaspoon Dijon mustard
  • ⅛ teaspoon white pepper
  • salt to taste
For the buns (recipe adapted from Taste of Home):
  • 2 tablespoons active dry yeast
  • 1 cup unsweetened almond milk
  • 2 tablespoons dairy-free butter
  • ⅓ cup vegetable oil
  • ¼ cup honey
  • 1 egg
  • 1 teaspoon salt
  • 3 - 3½ cups gluten-free flour (I used potato flour)
For the sliders:
  • 1 pork tenderloin
  • 10-12 dairy-free slider buns
  • orange sauce
  • purple lettuce
  1. Preheat your oven to 350 degrees F.
  2. Bake the pork in the oven for 45 minutes to 1 hour, or until a meat thermometer registers 145 degrees F.
  3. While the pork is cooking, mix all the ingredients for your sauce together in a small bowl and place in the fridge to cool.
  4. When the pork is done cooking and cooled, slice into small pieces.
  5. To build the sliders take one bun and cut in half.
  6. Spread some of the orange sauce on one half of the bun.
  7. Place three pork slices and purple lettuce on the other half.
  8. Close the bun and continue until your sliders are made.
To make the buns:
  1. Preheat your oven to 425 degrees F.
  2. In a small pot, bring the almond milk and butter to a light simmer over low heat.
  3. Remove from the heat and add the active dry yeast and let dissolve.
  4. Add the oil and honey and let the mixture rest for 10 minutes.
  5. Whisk in the egg, salt, and flour until the mixture forms a soft dough.
  6. Place the dough onto a floured surface and knead until smooth and easy to handle. Create 10-12 slider buns by rolling the dough into small balls a little bit smaller than the size of your fist.
  7. Cover and let rest for 20-30 minutes. They should rise a little bit, but not much.
  8. Bake the buns for 8 - 12 minutes, or until they are golden brown. Let cool and then use them to create the pork sliders.
The flour is important here. I really liked using gluten-free potato flour because it made the buns even sweeter. I tried using an all-purpose gluten-free flour and it had trouble rising and tasted gummy. So I would suggest using a proper gluten-free bread flour or potato flour.
Recipe by Vivian & Me at http://vivianandme.com/4th-of-july-orange-pork-sliders-with-homemade-buns/