Perfect balance of flavors in a slider.

Maple Smoked Pickle (recipe follows)

1-pound pork tenderloin

1/2 cup low sodium soy sauce

2 cloves garlic, minced

1-tablespoon sesame oil

1/4 cup maple syrup

1/4 cup sesame seeds

2 tablespoons brown sugar

1-teaspoon ground ginger

12 slider rolls

1/4 cup hoisin sauce

1/4 cup fresh cilantro leaves

Hawaiian sweet rolls with or without jalapeno

Maple Smoked Pickle

1 English cucumber, unpeeled, thinly sliced

1 jalapeno pepper, seeded, thinly sliced

1/2-cup water

1/2-cup white vinegar

1/3-cup real maple syrup

1-teaspoon kosher salt

2 drops liquid smoke

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Prepare Maple Smoked Pickle (recipe follows).
Place pork in a zippered plastic bag.
In 1-cup measure, mix soy sauce, garlic and sesame oil; pour over pork. Seal bag squeezing out as much air as possible. Let pork marinate for 30 minutes at room temperature or for as long as overnight in the refrigerator.
Heat oven 400F. Line a shallow roasting pan with foil.
Remove pork from marinade, pat dry and discard marinade.
Brush pork all over with maple syrup.
Mix sesame seeds, brown sugar and ginger on a flat plate. Roll pork in sesame seed mixture to coat.
Place pork in prepared pan and roast for 25 to 30 minutes or until instant meat thermometer registers 155 to 160F.
Transfer meat to a cutting surface, cover with foil and let rest 5 to 10 minutes before cutting into thin slices.
Toast slider rolls, if desired.
Spread bottom half of each slider roll with hoisin sauce.
Layer with pickled cucumbers, pork, jalapeno and cilantro.
For Maple Smoked Pickle: Place cucumber and jalapeno in a heat-proof bowl. Bring water, vinegar, maple syrup, salt and liquid smoke to a boil stirring to dissolve salt. Pour liquid over vegetables. Let stand 30 minutes. Cover and chill until ready to use.