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1
For the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend.
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2
Cover and refrigerate while preparing the pork.
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3
For the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend.
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4
Add the pork tenderloin and turn to coat.
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5
Refrigerate for at least 1 hour, turning occasionally.
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6
Preheat the oven to 425 degrees F.
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7
Remove the pork from the marinade.
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8
Reserve the marinade.
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9
Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes.
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10
Remove the pork from the oven and let stand 5 to 10 minutes.
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11
Pour the marinade into a heavy medium saucepan and whisk in the arrowroot.
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12
Bring the mixture to a boil over medium-high heat.
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13
Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes.
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14
Remove the sauce from the heat and cool slightly.
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15
Transfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices.
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16
Divide the pork among the bottom halves of the rolls.
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17
Top the pork with sauce and slaw.
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18
Cover with the top halves of the rolls and serve.
