Caribbean Style Pork Tenderloin Sandwiches - cooking recipe

Ingredients
    2 (3/4 lb) pork tenderloin, trimmed of visible fat
    vegetable oil cooking spray
    1 cup apple cider or 1 cup apple juice
    1 large onion, sliced
    1 tablespoon barbecue sauce
    1 teaspoon minced garlic (1 medium clove)
    1/8 teaspoon ground cinnamon
    1/8 teaspoon crushed red pepper flakes (use cayenne pepper for extra heat)
    1/8 teaspoon ground cloves
    1/4 teaspoon grated fresh ginger
    1/4 teaspoon ground thyme
    sourdough French baguettes or roll
Preparation
    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\u00b0F.
    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\".

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