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Gridiron Grilling

Episode 2: Pork Po Boy Sandwiches

Host Kita Roberts, Executive Director of Senior Bowl Jim Nagy, and World Food Champion Chef Kelly Hargrove join football and grilling forces for a spectacular tailgate menu, including smoked peach tea cocktails, and Alabama Sweet Tea Brined Grilled Pork tenderloin with Alabama hot slaw Po Boy Bites.  Watch the video now.

Pork Po Boy Sandwiches, garnished with green peppers Pork Po Boy Sandwiches, garnished with green peppers

Pork Po Boy Sandwiches

Ingredients

For the Pork:

2 1 pound Pork tenderloins, Cleaned and trimmed.

2 cups good sweet Tea room temp or cold

3 tbsp Worcestershire 

1 tbsp onion powder

1 tbsp Garlic powder

¼ cup Season Salt

1-gallon resealable bag

Pan Spray

 

Dry Rub

¼ cup kosher Salt

¼ cup coarse ground black pepper

1 tbsp fresh chopped thyme

 

For the Peach Beer Mustard

¼ cup peach Beer

3 tbsp honey

¼ cup Creole Mustard

¼ cup yellow mustard

 

For the slaw

2 cup shredded green cabbage

1/2 cup shredded red cabbage

½ red onion, julienne

½ red pepper, julienne

¼ cup shredded carrots

¼ cup biased cut green onions

¼ cup apple cider vinegar

½ cup ketchup

1 tsp cayenne pepper

1 tsp season salt

1 tbsp brown sugar

1 tbsp hot sauce

1 tbsp Worcestershire

 

To Assemble
1 French bread loaf or several hoagie rolls

Garnish: tomatoes, wickless Pickles, pickled okra 

Small skewers.

Preparation

For the Pork:

 

In a mixing bowl whisk Sweet Tea, Worcestershire sauce, Onion powder, Garlic powder and season salt until mostly dissolved.

 

Place cleaned pork tenderloin in a gallon Ziploc and pour in brine.

 

Work the brine all around the pork by squeezing and moving the bag.

 

Remove as much air as possible from the bag and refrigerate for at least four hours or overnight.

 

Remove from bag, wipe off excess.

 

Season with the salt, pepper, and thyme mixture.

 

Set your smoker to 225 degrees and smoke the tenderloins for 20 minutes with wood of your choice.

 

After time place tenderloins on direct fire grill and bring up to a temp of 145’ internal remove and let rest for 10 minutes before slicing. Hold warm.

 

For the mustard:

 

Whisk together all ingredients until combined. This can be done days ahead and held in the refrigerator.

 

For the Alabama Hot slaw

 

In a large mixing bowl toss together, both cabbages, both onions, carrots, and red peppers and mix thoroughly.

 

In a small bowl mix together, the apple cider vinegar, ketchup, Worcestershire sauce, hot sauce, cayenne pepper, brown sugar and salt. Pour over slaw mix and toss to coat.

 

To assemble

 

Split your French bread and lightly toast on grill, spread beer mustard on bottom half and lay on the sliced tenderloin, top with slaw and top half of bread. Cut sandwich into 2-inch portions and garnish with skewers of wickless, pickled okra, and grape tomatoes

 

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