Barbecued Pork Sandwiches with Pickled Red Onion
Juicy pork tenderloin sandwiches featuring smoky paprika-seasoned meat topped with tangy pickled red onions and a citrus-barbecue vinaigrette, served on toasted onion rolls.
Ingredients
- •1 whole red onion
- •1½ cups boiling water
- •1 cup orange juice
- •6 tablespoons distilled white vinegar
- •½ teaspoon salt
- •1 clove garlic
- •½ teaspoon smoked salt
- •3 tablespoons barbecue sauce
- •2 tablespoons orange juice
- •2 tablespoons fresh lime juice
- •½ cup olive oil
- •1 tablespoon black pepper
- •1 tablespoon smoked Spanish paprika
- •1 teaspoon smoked salt
- •2 pound pork tenderloins
- •1 spray nonstick vegetable oil spray
- •6 whole onion rolls
- •note
- •note
Cooking Instructions
- 1.
Place sliced onion in medium bowl. Pour boiling water over. 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.
130 min
- 2.
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.
10 min
- 3.
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.
30 min
- 4.
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.
30 min
- 5.
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.
10 min
