Recipe by Dee514
This recipe makes a wonderfully tasty pork sandwich, and is a favorite with the men in my family. You can adjust the "heat" to your liking.
- 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
- French baguettes or sourdough French baguettes or roll
Directions See How It's Made
- 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°F.
- 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".