Barbecued Pork Sandwiches with Pickled Red Onion
Barbecued Pork Sandwiches with Pickled Red Onion might be a good recipe to expand your main course recipe box. This recipe serves 6. Watching your figure? This dairy free recipe has 550 calories, 39g of protein, and 26g of fat per serving. Head to the store and pick up lime juice, pork tenderloins, onion, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Place sliced onion in medium bowl.
Let stand 10 minutes; drain well, then return to bowl.
Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
Chop garlic with salt to paste; scrape into small bowl.
Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Blend pepper, smoked paprika, and salt in small bowl.
Sprinkle seasoning mix evenly over both tenderloins.
Let stand at least 30 minutes and up to 2 hours.
Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145°F, turning often and moving to cooler part of grill as needed, about 15 minutes longer.
Transfer to cutting board; let rest 10 minutes.
Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.