Barbecued Pork Sandwiches with Pickled Red Onion

Name: Barbecued Pork Sandwiches with Pickled Red Onion
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon smoked salt or coarse kosher salt; 1 garlic clove, peeled; 1 Tbsp coarsely ground black pepper; 2 Tbsps fresh lime juice; 118 milliliters olive oil; 6 larges onion rolls, split, toasted; 2 Tbsps orange juice; 1 Tbsp smoked Spanish paprika (Pimentón de La Vera); 907 grams pork tenderloins; 1 red onion, halved, thinly sliced; 1 teaspoons (scant) salt; 3 Tbsps purchased tomato-based barbecue sauce; 355 milliliters boiling water; 6 Tbsps distilled white vinegar

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.

Instructions

Place sliced onion in medium bowl.

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Onion

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Bowl

Pour boiling water over.

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Water

Let stand 10 minutes; drain well, then return to bowl.

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Bowl

Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.

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Vinegar

Juice

Salt

Chop garlic with salt to paste; scrape into small bowl.

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Garlic

Salt

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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.

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Barbecue Sauce

Orange Juice

Vinaigrette

Lime Juice

Pepper

Cooking Oil

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Whisk

Bowl

Blend pepper, smoked paprika, and salt in small bowl.

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Smoked Paprika

Pepper

Salt

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Bowl

Sprinkle seasoning mix evenly over both tenderloins.

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Seasoning Mix

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.

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Cooler

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Kitchen Thermometer

Grill

Transfer to cutting board; let rest 10 minutes.

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Cutting Board

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.

Ingredients you will need

Vinaigrette

Onion

Pork