Barbecued Pork Sandwiches with Pickled Red Onion
Barbecued Pork Sandwiches with Pickled Red Onion is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place sliced onion in medium bowl.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.