1 pound pork tenderloin
Salt, black pepper and garlic powder
4 slider buns or dinner rolls, sliced in half
For the slaw:
8 ounces packaged coleslaw mix
½ cup mayonnaise
2 tablespoons Dijon mustard
¾ cup Treasure Cave® Crumbled Blue Cheese
1 tablespoon apple cider vinegar
1 tablespoon sugar
2 tablespoons fresh cilantro, finely chopped
To make the slaw: Combine all slaw ingredients in a medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 4 hours to allow the flavors to meld.
Sprinkle the pork tenderloin liberally with salt, pepper and garlic powder. Heat a grill to medium-high heat. Grill the tenderloin covered until cooked through, about 7–10 minutes or until the tenderloin reaches an internal temperature of 150°F. Allow the pork to sit for 10 minutes. Transfer to a cutting board and slice thinly.
Place the pork slices onto the buns. Top with the coleslaw and serve immediately.