A Squared: What's For Dinner Wednesday: BBQ Pork Tenderloin Sandwiches

Wednesday, May 23, 2012

What's For Dinner Wednesday: BBQ Pork Tenderloin Sandwiches

Who's ready for a holiday weekend?  I sure am!  I have lots of lounging, BBQing, and beachgoing planned.  The perfect relaxed way to welcome what is sure to be a very busy summer. 

To get you ready for grilling season I thought I'd share a recipe that would be perfect for your next cookout.  This pork sandwich is a nice spin on your typical BBQ pulled pork.  Less messy, less saucy, less calories, and still a ton of great flavor.  The original recipe was intended for 2 pork tenderloins, which is way too much for a dinner for just Alex and me.  My tweaked version below is a bit more scaled down and should serve about 6 people.  Try it at your next BBQ!

BBQ Pork Tenderloin Sandwiches

  • 1 pork tenderloin
  • 1/2 tsp. salt
  • 1/2 tsp. ground thyme
  • 1 tsp. chili powder
  • 2 Tbs. brown sugar
  • 1 tsp. black pepper
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 2 cups cabbage, shredded *I used just red cabbage, but any slaw mix will work
  • 1/2 red onion, thinly sliced
  • 1 Tbs. light mayonnaise
  • 1/2 tsp. granulated sugar
  • 1 Tbs. apple cider vinegar
  • 1/4 tsp. dry mustard
  • 1/4 tsp. salt
  • 1/4 tsp. celery seed
  • 6 Sandwich Buns
  • Barbecue Sauce, to taste
Combine ground thyme and next 8 ingredients (through paprika) and mix well.  Season the tenderloin with salt and then rub in the rub mixture.  Once fully coated with the dry rub, roll the tenderloin in plastic wrap and refrigerate for 1-2 hours.
In the meantime, whisk together mayonnaise and next 5 ingredients (through celery seed) in a large bowl.  Add cabbage and onion and mix well.  Cover and refrigerate for one hour.

Preheat the grill to medium-high heat.  Once the grill is heated, place the tenderloin on the grill and grill about 5 minutes per side until tenderloin is only slightly pink inside.  Remove from the grill and let the tenderloin to rest for about 10 minutes to let the juices redistribute.  Thinly slice the pork and arrange on sandwich buns.  Top with desired amount of barbecue sauce and slaw.  Enjoy!

Recipe derived from original by chef Carla Hall, The Chew.

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