Pork Tenderloin Sandwiches with Bourbon Sauce |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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First had these sandwiches at a tailgating party. They are very good and pack up nicely in an ice-chest. Originally from Southern Living. Chill time not included in prep time. Ingredients:
2 (3/4 lb) pork tenderloin |
3 cloves garlic, slivered |
1/3 cup peanut oil |
1/4 cup bourbon |
1 tablespoon worcestershire sauce |
1 tablespoon dried rosemary |
1 teaspoon all purpose greek seasoning |
3 dozen yeast rolls, split (homemade or from the grocery deli) |
1 cup ketchup |
1/2 cup firmly packed dark brown sugar |
1/2 cup bourbon |
2 tablespoons worcestershire sauce |
1 1/2 teaspoons all purpose greek seasoning |
1 teaspoon garlic salt |
Directions:
1. To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside.
2. Cut several small slits in the tenderloins; stuff garlic slivers into the slits.
3. In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat.
4. Cover and chill for 2 hours; turning every now and then.
5. Bake at 325° for 55 minutes or until meat thermometer reads 160°.
6. Cut tenderloins into 1/4 inch slices.
7. Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours.
8. Serve pork on yeast rolls.
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