Sauce.  Mix all the sauce ingredients together and refrigerate.

Cut the silver skin off the pork tenderloin. Rub with oil and sprinkle all sides with chopped fresh rosemary. Grill or cook until barely pink on the inside.  I think my son grilled this one for about 20 minutes. All grills and ovens cook differently. You want 145° internal temperature and then rest for 3 minutes before cutting.

For the slaw, very thinly cut the cabbages and all the pineapple, onion, candied ginger (optional, could use fresh), sliced pepper, and sesame seeds. Mix the oil and vinegar and drizzle over slaw and toss until everything is coated.

To assemble sliders, first split and toast the buns (you can butter if you want), top with 1 or 2 slices of the grilled pork, then cabbage and top bun.

Bon Appetite!