When Pigs Fly Po-Boys Recipe

Name: When Pigs Fly Po-Boys
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 to 1 1/4 pound) pork tenderloins, trimmed; 1 quart apple cider; 1/4 cup sugar; 2 ounces salt; 2 ounces pork magic seasoning; 2 ounces Creole mustard; 4 pieces (2 feet long) aluminum foil; 3 bamboo skewers, soaked in water for 30 minutes; 3 large onions, sliced into 1-inch rounds; 4 ounces red cabbage, shredded; 4 ounces green cabbage, shredded; 2 ounces Vidalia onion dressing; 1 carrot, shredded; 8 ounces butter; 2 ounces Haco Swiss Fond Lis (brown gravy); 1 quart water; 6 French bread pistolettes, halved; A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Servings: persons

4 (1 to 1 1/4 pound) pork tenderloins, trimmed
1 quart apple cider
1/4 cup sugar
2 ounces salt
2 ounces pork magic seasoning
2 ounces Creole mustard
4 pieces (2 feet long) aluminum foil
3 bamboo skewers, soaked in water for 30 minutes
3 large onions, sliced into 1-inch rounds
4 ounces red cabbage, shredded
4 ounces green cabbage, shredded
2 ounces Vidalia onion dressing
1 carrot, shredded
8 ounces butter
2 ounces Haco Swiss Fond Lis (brown gravy)
1 quart water
6 French bread pistolettes, halved
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

1
Clean the pork tenderloins of all fat.
2
Mix the apple cider, sugar and salt in a large container.
3
Add the pork and let brine for 1 1/2 hours.
4
Remove the pork from the marinade and pat dry with paper towels.
5
Rub the tenderloins with Creole mustard and pork seasoning.
6
Cover and refrigerate overnight.
7
Preheat a charcoal grill to 350 degrees F.
8
Grill the pork tenderloins until well done, about 5 to 8 minutes on each side.
9
Remove the tenderloins from the grill and wrap in aluminum foil.
10
Keep warm.
11
Skewer the onions, and grill and char them on each side.
12
Mix the cabbage, Vidalia onion dressing and carrots in a large bowl, for garnish.
13
Melt the butter in saute pan over low heat.
14
Roughly chop the grilled onions and add them to the pan.
15
Saute until the onions are caramelized.
16
Mix the Fon de Lis and water in a saucepan over medium heat.
17
Bring to a boil, then reduce the heat to a simmer.
18
Pull the pork tenderloins into strips and add them to onions.
19
Stir over low heat until the pork is heated through.
20
Put the pork and onions in the pistolettes and drizzle with the Fon de Lis mixture.
21
Serve warm garnished with cabbage slaw.

1683

kcal

Calories

162

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 4 (1 to 1 1/4 pound) pork tenderloins, trimmed, 1 quart apple cider, 1/4 cup sugar, 2 ounces salt, and more.

Yes, When Pigs Fly Po-Boys 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.

When Pigs Fly Po-Boys

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