Caribbean-style Pork Tenderloin Sandwiches
This recipe makes a wonderfully tasty Pork sandwich, and is a favorite with the men in my family. You can adjust the "heat" to your liking.
- 2 (0.75 lbs) pork tenderloins, trimmed of visible fat
- vegetable cooking spray
- 1 cup apple cider or apple juice
- 1 large onion, sliced
- 1 tablespoon barbecue sauce
- 1 teaspoon minced garlic (1 medium clove)
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon crushed red pepper flakes (use cayenne pepper for extra heat)
- ⅛ teaspoon ground cloves
- ¼ teaspoon grated fresh ginger
- ¼ teaspoon ground thyme
- French baguettes or sourdough french baguettes or rolls
- Coat a dutch oven with cooking spray; place oven on medium-high heat until hot.
- Add tenderloins and cook about 10 minutes or until browned.
- Turn occasionally.
- Combine the apple cider or juice with the remaining ingredients in a bowl.
- Pour over the tenderloins.
- Insert a meat thermometer into the thickest portion of the tenderloin.
- Bring to a boil.
- Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
- Occasionally, baste with the pan juices.
- When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
- While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
- Slice the tenderloins diagonally across the grain into thin slices.
- Serve on a baguette or roll sliced in half lengthwise.
- Top the sliced pork with the "sauce".