Name: Barbecue Pork Sandwiches
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 Lebanese cucumber, sliced into thin rounds on a mandoline; 1 tbsp (15 ml) apple cider vinegar; 1 tsp (5 ml) honey; 1 pork tenderloin, about 3/4 lb (340 g); 2 tsp Montreal steak spice; 1 red bell pepper, seeded and cut into 8 wedges; 1 red onion, cut into rounds 1/2 inch (1.5 cm) thick; 2 tbsp (30 ml) vegetable oil; 8 slices sesame and sunflower bread, each about 1/2 inch (1.5 cm) thick (see note); 1/3 cup (75 ml) mayonnaise; 1/4 cup (60 ml) store-bought barbecue sauce

Preparation

- Preheat the grill, setting the burners to high. Oil the grate.
- In a bowl, combine the cucumber, vinegar and honey. Season with salt and pepper. Set aside.
- On a baking sheet, coat the pork tenderloin with the steak spice. Arrange the vegetables around the pork. Coat the pork and vegetables with the oil. Season the vegetables with salt and pepper.
- Place the pork on the grill. Reduce the temperature of the barbecue to medium. Cook the pork for 15 minutes, turning it over a few times, until a thermometer inserted in the centre of the meat reads 135°F (57°C). Set aside on a plate and let rest for 10 minutes. At the same time, grill the vegetables until tender, about 8 to 10 minutes. Set aside on another plate and let cool. Grill the slices of bread.
- On a work surface, thinly slice the pork. Spread the mayonnaise and barbecue sauce over the toasted bread. Divide the grilled vegetables, sliced pork and marinated cucumbers among 4 slices of bread. Close the sandwiches with the remaining bread.

Barbecue Pork Sandwiches

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin