Barbecued Pork Sandwiches With Pickled Red Onion

Name: Barbecued Pork Sandwiches With Pickled Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion, halved, thinly sliced; 1 1/2 cups boiling water; 1 cup plus 2 tablespoons orange juice; 6 tablespoons distilled white vinegar; 1/2 teaspoon (scant) salt; 1 garlic clove, peeled; 1/2 teaspoon smoked salt or coarse kosher salt; 3 tablespoons purchased tomato-based barbecue sauce; 2 tablespoons orange juice; 2 tablespoons fresh lime juice; 1/2 cup olive oil; 1 tablespoon coarsely ground black pepper; 1 tablespoon smoked Spanish paprika (Pimenton de La Vera)*; 1 teaspoon smoked salt or coarse kosher salt; 2 (1-pound) pork tenderloins; Nonstick vegetable oil spray; 6 large onion rolls, split, toasted

Servings: persons

1 red onion, halved, thinly sliced
1 1/2 cups boiling water
1 cup plus 2 tablespoons orange juice
6 tablespoons distilled white vinegar
1/2 teaspoon (scant) salt
1 garlic clove, peeled
1/2 teaspoon smoked salt or coarse kosher salt
3 tablespoons purchased tomato-based barbecue sauce
2 tablespoons orange juice
2 tablespoons fresh lime juice
1/2 cup olive oil
1 tablespoon coarsely ground black pepper
1 tablespoon smoked Spanish paprika (Pimenton de La Vera)*
1 teaspoon smoked salt or coarse kosher salt
2 (1-pound) pork tenderloins
Nonstick vegetable oil spray
6 large onion rolls, split, toasted

1
Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.
2
Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD
3
Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.
4
Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 145u00b0F, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.
5
Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

1341

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 red onion, halved, thinly sliced, 1 1/2 cups boiling water, 1 cup plus 2 tablespoons orange juice, 6 tablespoons distilled white vinegar, and more.

Yes, Barbecued Pork Sandwiches With Pickled Red Onion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!