Grilled Pork Tenderloin Sandwiches Food

GRILLED PORK TENDERLOIN SANDWICHES

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

MARINATED PORK TENDERLOIN SANDWICHES

Steps:

• In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and garlic. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 12 hours or overnight; turning several times. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill pork, uncovered, on an oiled rack over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160°. Baste with remaining marinade during the last 7 minutes of cooking., Let stand for 10 minutes; carve in thin slices and serve on rolls. ,

GRILLED PORK TENDERLOIN SANDWICHES

Steps:

• Heat coals or gas grill for direct heat. In small bowl, mix marmalade and 1 tablespoon of the mustard.
• Brush oil over pork. Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Lightly brush 1 tablespoon marmalade mixture over pork for last few minutes of grilling.
• Spread remaining 3 tablespoons mustard on one side of bread slices. Cut pork into thin slices. Place lettuce and pork on half of bread slices. Heat remaining marmalade mixture to boiling; drizzle over pork. Top with remaining bread.

GRILLED PORK TENDERLOIN SANDWICHES

Steps:

• Cut each tenderloin into 2-3 inch pieces. Set each piece upright so cut side faces up. Pound each piece into an approximate ½-inch steak. Arrange in a glass baking dish and cover with Italian dressing, coat each piece well, cover with plastic wrap and refrigerate for 2 to 3 hours.
• Heat grill. Remove tenderloins from marinade to a plate. Slice onion and lightly drizzle with olive oil, sprinkle with salt and pepper. Have rolls split and ready to grill.
• Grill pork until done, about 3 to 4 minutes per side. At the same time, grill red onions, flipping once until just lightly grilled. Place slice of provolone over two pieces of pork (or one piece of pork, depending on size) and close grill to melt. Remove to platter along with onions. Place split rolls on grill and toast lightly.
• To assemble, place pork tenderloin piece(s) on bottom half roll, topped with some grilled onion, BBQ sauce and pickles. Top with other half of roll. Slice in half and serve. Enjoy.

GRILLED PORK TENDERLOIN

Steps:

• Combine 1st 4 ingredients in a large zip-top bag.
• Add 1 tsp salt and pork to bag.
• Seal and shake well.
• Marinate in fridge for 2 hours, turning bag occasionally.
• Preheat grill.
• Remove pork from bag and discard marinade.
• Sprinkle pork evenly w/remaining salt.
• Place pork on grill rack for 20 minutes.
• Let stand 10 minutes.
• Cut into thin slices.
• or bake pork at 425 for 20 minutes.

PORK BANH MI

Steps:

• For the Pork Tenderloin: To make the marinade, add 2 tablespoons rice vinegar, 1 tablespoon fish sauce, 1 teaspoon brown sugar, 1 teaspoon sriracha, & ½ tsp garlic powder to a large bowl or sealable bag. Mix marinade together and add pork tenderloin. Marinate at least 1 hour or as long as overnight.
• For the Quick Pickled Vegetables: In a large bowl mix 3 tablespoon rice vinegar, 1 tablespoon fish sauce, 2 teaspoons brown sugar together until sugar is dissolved. Add shredded carrots and sliced cucumbers. Mix together well until vegetables are fully coated in the liquid. If making ahead of time cover and refrigerate until ready to use. If not, keep the bowl with a mixing spoon on the counter, give the vegetables a stir in the liquid every so often as you make the rest of the meal.
• To Make the 2 Flavorful Mayos: Divide the mayo evenly between to 2 small bowls. Add remaining sriracha to one of the bowls and the lime juice and a dash of garlic powder to the other. Mix each bowl separately until a smooth sauce forms. Set aside (in fridge if necessary) until ready to use.
• Pre-heat grill to high. Remove pork from the marinade, allowing any access marinade to drip off. Place over direct heat. Grill 4 minutes, rotate pork tenderloin. Grill 4 more minutes. Rotate again, grilling another 3-4 minutes until internal temperature reaches 145º F in the thickest part of the cut. Remove from the grill and cover (with tin foil), let rest 3 minutes.
• While the pork is resting slice french bread loaf in half the long way. Turn grill to low and place bread on the grill cut side down, grill 1-2 minutes until warm and slightly toasted.
• Thinly slice the grilled pork tenderloin into slices for the sandwich, cut against the grain, pork should be slightly pink in the center.
• To build the sandwich, cilantro to the bottom of the loaf of bread followed by the pickled vegetables (drained). Add the sliced pork over vegetables. Close sandwich and using a serrated knife cut into 4 pieces.
• Serve sandwich with the sweet and spicy mayos allowing each person to choose the sriracha or lime mayo to spread on the top piece of bread.

GRILLED PORK TENDERLOINS WITH WASABI SAUCE

Steps:

• Heat grill.
• Place pork in 13X9" glass baking dish.
• In small bowl, whisk together soy sauce, orange juice concentrate, sesame oil and wasabi.
• Pour 1/4 cup of the soy sauce mixture over pork, turn pork to coat.
• Place pork on gas grill over medium to medium high heat or on charcoal grill 4-6" from medium to medium high coals.
• Cook 15-20 minutes or until internal tem reaches 145 Deg turning occasionally.
• Remove from grill, let stand 5 minutes.
• Slice thinly Divide pork and ginger among 6 places.
• Serve with remaining soy sauce misture.
• Dip slice of pork into sauce, eat with slice of ginger.

GRILLED PORK TENDERLOIN SANDWICHES

Steps:

• Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
• Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
• Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.