Carla Hall's Dry-Rubbed Pork Tenderloin and Pickled Cabbage Sandwiches
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A traditional Tennessee BBQ sandwich!
skill level
Easy
time
Over 120min
servings
12
cost
$
Contributed by : Carla Hall
The spicy dry rub that Carla uses for this dish gives the pork a ton of flavor. Then she tops the pork with a deliciously rich sauce and tangy slaw. In a word yum!
things you'll need.
ingredients
- 2 Pork Tenderloins
- 12 Sandwich Rolls
- 2 tablespoon Olive Oil
- Salt
- For the Slaw:
- 1/2 Red Cabbage (finely shredded)
- 2 Red beets (juilienned)
- 1 small Red Onion (thinly sliced)
- 2 tablespoon Granulated Sugar
- 3 tablespoon Apple Cider Vinegar
- 3 tablespoon White Wine
- 1 tablespoon Honey
- For the Pork Dry Rub Mix:
- 1 teaspoon Ground Thyme
- 2 teaspoon Chili Powder
- 4 tablespoon Brown Sugar
- 2 teaspoon Black Pepper
- 2 teaspoon Ground Cumin
- 2 teaspoon Garlic Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- For the Barbecue Sauce:
- 1 cup Ketchup
- 1/4 cup White or Apple Cider Vinegar
- 1/4 cup Brown Sugar
- 2 tablespoon Butter
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
kitchenware
-
8x8x2 pan
-
Hand Mixer
-
Mixing Bowl
-
Rubber Spatula
-
Whisk
-
Cast Iron Skillet
-
Liquid Measuring Cup
-
Measuring Cup (set)
-
Measuring Spoons
-
Bread Knife
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Chef's Knife
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Cutting Board
-
step 1ingredients 1 cup Ketchup
1/4 cup White or Apple Cider Vinegar
1/4 cup Brown Sugar
2 tablespoon Butter
1 tablespoon Worcestershire Sauce
1 tablespoon Lemon Juice
1/2 teaspoon Salt
1/4 teaspoon Cayenne Pepperinstructions For the Barbecue Sauce: Mix all barbecue sauce ingredients in a small pot and simmer over a low heat for 15 - 20 minutes. Adjust salt, if necessary. Serve at room temperature -
step 2ingredients 1 teaspoon Ground Thyme
2 teaspoon Chili Powder
4 tablespoon Brown Sugar
2 teaspoon Black Pepper
2 teaspoon Ground Cumin
2 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper
1 teaspoon Onion Powder
1 teaspoon Paprikainstructions For the Pork Rub: Combine all the ingredients in a bowl and mix well. -
step 3ingredients 2 Pork Tenderloinsinstructions Generously salt pork tenderloins, then rub with dry rub mixture. Refrigerate for at least 2 hours.
-
step 4ingredients 1/2 Red Cabbage (finely shredded)
2 Red beets (juilienned)
1 small Red Onion (thinly sliced)
2 tablespoon Granulated Sugar
3 tablespoon Apple Cider Vinegar
3 tablespoon White Wine
1 tablespoon Honeyinstructions For the Slaw: In a colander, toss cabbage in salt and allow to drain at least 1 hour. In a small pot, combine sugar, cider vinegar, white wine and honey. Bring to a boil over medium-high heat, then reduce heat to low and simmer until mixture is reduced and slightly thick. Season with salt. While mixture is reducing, combine cabbage, beets and onions in a medium size bowl. Pour enough of vinegar mixture over cabbage mixture to coat. Toss well and adjust seasoning. Add more vinegar mixture if necessary. Set aside. -
step 5ingredientsinstructions Preheat oven to 400F.
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step 6ingredients 2 tablespoon Olive Oil
Saltinstructions Heat stainless or cast iron skillet to medium high. Pour 2 teaspoon olive oil in pan and place tenderloins in skillet. Sear on all sides, about 2 minutes per side. Finish cooking in oven to a “medium” internal temperature, about 12-15 minutes. Remove from oven and allow to rest. -
step 7ingredients 12 Sandwich Rollsinstructions To Serve: Place thinly sliced pork on soft roll and top with pickled cabbage. Serve with barbecue sauce.
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