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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
Heat the grill. Brush the pork tenderloin and onion slices with the oil. In a small bowl, stir together the celery seeds, brown sugar, paprika, salt and pepper. Press the mixture onto the pork tenderloin and both sides of the onion slices.
In a small bowl, combine the water, vinegar and hot pepper sauce.
When ready to grill, oil the grill rack. Place the pork on the 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 the vinegar mixture.
Meanwhile, place the onion slices on the grill; cook 8 to 10 minutes, or until softened and charred at the edges, turning occasionally.
Place the pork and onions on a cutting board. Loosely cover with foil; let stand 10 minutes.
Meanwhile, in a 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 the pork and separate the onion into rings; place in a medium bowl. Add the sauce; toss to coat. Spoon the pork and onion into the buns.
Recipe reprinted by permission of Cooking Club Magazine 2010. All rights reserved.
nutrition information per serving
330 calories; 10g total fat; 55mg cholesterol; 835mg sodium; 33g carbohydrates; 3g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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