Email to Snowqueen      

Recipe Categories: recipelady's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BUTTERS_SPREADS CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD JAMSandJELLIES MAINDISHIES MEATS PASTA PASTRIES PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES SEASONING SNACKS SOUPSandSTEWS VEGETABLES

Barbecued Pork Tenderloin Sandwiches




Source of Recipe


Recipe Institute
Barbecued Pork Tenderloin Sandwiches
Makes 6 servings





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





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.*

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.**

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.

*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.
**If using an instant-read thermometer, do not leave thermometer in tenderloin during grilling since thermometer is not heatproof.