Prep 5 mins
Cook 1 hr
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
- 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".
Great recipe! Agreed with the other review. Double or triple the amount for the sauce! You really can't have to much, because you can put it on the left overs!
This was very easy to make. I really liked the flavors and so did the husband. Next time I will have to double maybe even triple the sauce since that disappeared very quickly. What a GREAT recipe!!! Thank you for posting!