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All-American BBQ Pork Sandwiches

Source: Cooking Club of America
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  Makes 4 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 pound) 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
All-American BBQ Pork Sandwiches Recipe at
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.

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

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

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

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

Meanwhile, in small saucepan, stir together all sauce ingredients. Cook over medium to medium-low heat 5 minutes, stirring occasionally. (Sauce can be made up to 2 days ahead. Cover and refrigerate. Reheat before use.)

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.

Recipe reprinted by permission of Cooking Club Magazine 2010. All rights reserved.
Date Added: 07/22/2010
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Nutrition Facts per Serving
Yield:   Makes 4 sandwiches
Calories: 330
Fat. Total: 10g
Fiber: 3g
Carbohydrates, Total: 33g
Sodium: 835mg
% Cal. from Fat: 27%
Cholesterol: 55mg
Protein: 25g
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