All-American BBQ Pork Sandwiches

Sweet, spicy and vinegary, this hearty sandwich features the best of American barbecue flavor in a fraction of the time. That's because it uses quick-cooking pork tenderloin. Serve it in the Carolina style on buns with creamy coleslaw on the side or spooned onto the sandwich. For even more authentic flavor, toss hickory chips on the fire.

1 (about 1-lb.) pork tenderloin
1 sweet onion, sliced (1/2 inch)
1 tablespoon vegetable oil
2 teaspoons celery seeds
2 teaspoons packed brown sugar
4 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup water
1 tablespoon cider vinegar
1/4 teaspoon hot pepper sauce

1/2 cup hickory smoke-flavored barbecue sauce
1 tablespoon cider vinegar
1 tablespoon bourbon, if desired
1/4 to 1/2 teaspoon hot pepper sauce

4 sandwich buns, split

1. Heat grill. Brush pork tenderloin and onion slices with oil. In small bowl, stir together celery seeds, brown sugar, paprika, salt and pepper. Press mixture onto pork tenderloin and both sides of onion slices.

2. In small bowl, combine water, 1 tablespoon vinegar and 1/4 teaspoon hot pepper sauce.

3. When ready to grill, oil grill rack. Place the pork on a gas grill over medium heat or on a charcoal grill 4 to 6 inches of medium charcoal. Cook 15 to 20 minutes or until internal temperature reaches 140°F., turning and brushing occasionally with vinegar mixture.

4. Meanwhile, place onion slices on grill; cook 8 to 10 minutes or until softened and charred at edges, turning occasionally.

5. Place pork and onions on cutting board. Loosely cover with foil; let stand 10 minutes.

6. Meanwhile, in small saucepan, stir together all sauce ingredients. Cook over medium to medium-low heat 5 minutes, stirring occasionally. (The sauce can be done two days ago. Cover and refrigerate. Reheat before use.)

7. To serve, thinly slice pork and separate onion into rings; place in medium bowl. Add sauce; toss to coat. Spoon pork and onion into buns.

 4 sandwiches

 PER SANDWICH: 330 calories, 10 g total fat (2.5 g saturated fat), 24.5 g protein, 33 g carbohydrate, 55 mg cholesterol, 835 mg sodium, 3 g fiber

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