Barbecued Pork Tenderloin Sandwiches

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Barbecued Pork Tenderloin Sandwiches."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/barbecued-pork-tenderloin-sandwiches-recipe.htm>  04 December 2008.

Barbecued Pork Tenderloin Sandwich Photo
Barbecued Pork Tenderloin Sandwich
Yield: Makes 6 servings
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Ingredients:
1/2
cup ketchup

1/3
cup packed brown sugar

2
tablespoons bourbon or whiskey (optional)

1
tablespoon Worcestershire sauce

1/2
teaspoon dry mustard

1/4
teaspoon ground red pepper

1
clove garlic, minced

2
whole pork tenderloins (about 3/4 pound each), well trimmed of fat

1
large red onion, cut into 6 (1/4-inch-thick) slices

6
hoagie rolls or kaiser rolls, split



Preparation:
1.
Prepare barbecue grill for direct cooking.

2.
Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, red pepper and garlic in small, heavy saucepan with ovenproof handle; mix well. Set saucepan on one side of grid.*
*If desired, sauce may be prepared on range-top. Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, ground red pepper and garlic in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, 5 minutes or until thickened, stirring occasionally.

3.
Place tenderloins on center of grid. Grill tenderloins on uncovered grill over medium-hot coals 8 minutes. Simmer sauce 5 minutes or until thickened, stirring occasionally.

4.
Turn tenderloins with tongs; continue to grill, uncovered, 5 minutes. Add onion slices to grid. Set aside half of sauce; reserve. Brush tenderloins and onion with 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 thickest part of tenderloins.**
**If using an instant-read thermometer, do not leave thermometer in tenderloin during grilling since thermometer is not heatproof.

6.
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 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.





This recipe appears in: Southern