Clarion County Recipe of the Day: Barbecued Pork Hoagies

J.C. Taggart

J.C. Taggart

Published May 24, 2015 4:01 am
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Barbecued Pork Hoagies — Enjoy the sandwich with some Pinot Noir!

Barbecued Pork Hoagies

Ingredients

1/2 pound pork tenderloin
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup barbecue sauce, divided
2 hoagie buns, split
1/2 cup deli coleslaw
2 thin sandwich pickle slices

Directions

~Preheat oven at 400°.

~Cut a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Place on a rack coated with cooking spray in a broiler pan. Sprinkle with salt and pepper. Brush with 1 tablespoon barbecue sauce.

~Bake for 15 minutes. Turn pork; brush with 1 tablespoon barbecue sauce. Bake 10-12 minutes longer (or until a thermometer reads 160°).

~Cut into 1/4-in. slices. Spread remaining barbecue sauce over cut side of bun bottoms; layer with pork, coleslaw, and pickles. Replace bun tops.

~Makes 2 servings.

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