Barbecued Pork Tenderloin Sandwiches Recipe
Ingredients
| Ketchup | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1 /3 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| Ground mustard | 1/2 Teaspoon | |
| Cayenne pepper | 1 /4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 2 whole pork tenderloins (about 3/4 pound each), well trimmed | ||
| Red onion | 1 Large | |
| 6 hoagie rolls or Kaiser rolls, split | ||
Directions
1. Prepare barbecue grill for direct cooking.
2. Combine ketchup, sugar, Worcestershire sauce, mustard, cayenne pepper and garlic in small, heavy saucepan with ovenproof handle; mix well.
3. Set saucepan on one side of grid. Place tenderloins on center of grid. Grill tenderloins, on uncovered grill, over medium-hot coals 8 minutes. Simmer sauce, uncovered, 5 minutes or until thickened, stirring occasionally.
4. Turn tenderloins with tongs; continue to grill, uncovered, 5 minutes. Add onion slices to grid. Reserve half of sauce. Brush tenderloins and onion with some remaining sauce.
5. Continue to grill, uncovered, 7 to 10 minutes or until internal temperature reaches 160°F when tested with meat thermometer inserted into the thickest part of meat.
6. Transfer roast to cutting board; cover with foil. Let stand 5 to 10 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve tenderloins crosswise into thin slices; separate onion slices into rings. Divide meat and onion rings among rolls; drizzle with reserved sauce. Serve with mixed green salad, if desired.
2. Combine ketchup, sugar, Worcestershire sauce, mustard, cayenne pepper and garlic in small, heavy saucepan with ovenproof handle; mix well.
3. Set saucepan on one side of grid. Place tenderloins on center of grid. Grill tenderloins, on uncovered grill, over medium-hot coals 8 minutes. Simmer sauce, uncovered, 5 minutes or until thickened, stirring occasionally.
4. Turn tenderloins with tongs; continue to grill, uncovered, 5 minutes. Add onion slices to grid. Reserve half of sauce. Brush tenderloins and onion with some remaining sauce.
5. Continue to grill, uncovered, 7 to 10 minutes or until internal temperature reaches 160°F when tested with meat thermometer inserted into the thickest part of meat.
6. Transfer roast to cutting board; cover with foil. Let stand 5 to 10 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve tenderloins crosswise into thin slices; separate onion slices into rings. Divide meat and onion rings among rolls; drizzle with reserved sauce. Serve with mixed green salad, if desired.
Chef
