Recipe Wednesday: Roasted Pork on a Sweet Potato Bun with Apple Slaw and Molasses Mayo

We promised this recipe to a class a couple of weeks ago. It's taken from our Girls Night: Spring Cocktail class with David Leathers.

Roasted Pork on a Sweet Potato Bun
with Apple Slaw and Molasses Mayo


Sweet Potato Bun



Need a new saute pan?
Order now or stop in the store.

 1 Tbsp honey2 Tbsp dry active yeast
1 3/4 cup warm water
1/4 cup olive oil
1 Tbsp sea salt
3/4 cup sweet potatoes
1 tsp cinnamon
5 cups bread flour (King Arthur)

In a large bowl, dissolve the honey in warm water. Sprinkle in the yeast and let stand for about 10 minutes, until foamy.

Stir the olive oil, salt and sweet potatoes into the yeast mixture and mix in the flour until dough comes together.

Transfer the dough to a floured countertop and knead until it becomes smooth, about 4-5 minutes. If any of the dough sticks to your hands, just rub them together with a little extra flour. The finished dough will be springy, elastic, and sticky, not just tacky. Place dough back into the bowl, cover loosely with a towel, and put in a warm place until doubled in size.

Preheat the oven to 425 degrees F. Transfer the dough to a floured countertop and cut the dough into ping pong ball size pieces and mold each into a ball.

Place the dough balls on a corn meal dusted pan. Cover them with a towel and allow them to double in size. Brush the buns with egg wash and sprinkle with sesame seeds. Bake for 10 minutes or until golden browned.


Pork Tenderloin Dry Rub

2 Tbsp brown sugar
Tbsp chili powder
1 Tbsp kosher or sea salt
1 Tbsp granulated garlic
1 Tbsp cumin

Mix all the ingredients together and store in an airtight container.

Pork Tenderloin

2 ea pork tenderloins (1-1 1/4 lbs.)
1 Tbsp olive oil

Preheat oven to 425 degrees F. Heat olive oil in a oven safe saute pan over high heat. Season the pork with the dry rub. Sear well on all sides until golden brown. Place pan in the oven and continue cooking for 20 minutes. Remove and allow to rest for 10 minutes before slicing on bias.

Apple Slaw

3ea apples, cored and cut into matchstick pieces3 cups cabbage, shredded
1/4 cup apple cider vinegar
1 Tbsp Dijon
1 Tbsp sugar
3/4 cup olive oil
To taste salt and pepper

In a bowl, combine the vinegar, Dijon, and sugar. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste.

Combine the cabbage and apples in a large bowl. Pour the dressing over the cabbage mixture and toss gently to mix. Season the slaw with the salt and pepper. Chill for 2 hours in the refrigerator before serving.

Molasses Mayo

3/4 cup mayonnaise
1 Tbsp Dijon
2 Tbsp molasses
To Taste black pepper

Whisk together the mayonnaise, Dijon, molasses and black pepper until combined.