Pork Tenderloin Sandwiches
The sauce for this sandwich draws inspiration from South Carolina-style barbecue, crafted with mustard, brown sugar, and a hint of cider vinegar. Legend has it that the sauce's origins can be traced back to the state's German immigrants, who added mustard to the barbecue sauce initially popularized by enslaved Africans.
Ingredients
- 1 tbsp. olive oil
- 1 clove garlic, grated
- 1/4 c. yellow mustard
- 1/4 c. Dijon mustard
- 1/4 c. cider vinegar
- 2 tbsp. packed light brown sugar
- 2 tbsp. honey
- 1 tsp. hot sauce
- 1 tsp. Worcestershire sauce
- 1 1-pound pork tenderloin, trimmed
- Kosher salt and pepper
- 4 ciabatta rolls, split and grilled
- 1 heart romaine, thinly sliced
- 4 mini colored peppers, very thinly sliced
Instructions
- Heat grill to medium-high. Heat oil and garlic in small saucepan on medium until fragrant, 30 seconds. Add mustards, vinegar, brown sugar, honey, hot sauce, and Worcestershire sauce and whisk to combine. Simmer, stirring occasionally, until thickened, about 3 minutes; remove from heat (you should have about 3/4 cup).
- Season pork with 1/2 teaspoon each salt and pepper and grill, covered, turning occasionally, 12 minutes. Continue grilling, basting with 1/4 cup sauce, until instant-read thermometer registers 145°F, 3 to 6 minutes more. Transfer pork to cutting board and let rest at least 5 minutes before thinly slicing.
- Drizzle bottom pieces of rolls with 1/2 tablespoon sauce each, then make sandwiches with lettuce, peppers and pork. Drizzle with remaining sauce and add tops to make sandwiches.
Nutrition
Calories: 445kcalCarbohydrates: 59gProtein: 31gFat: 8.5gSaturated Fat: 1.5gSodium: 1169mgFiber: 4g
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