Shelly's Recipe

BOURBON BBQ PORK TENDERLOIN SANDWICH

Category: Sandwiches I

1 lb pork tenderloin
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
1 tbsp extra virgin olive oil
1 green bell pepper, thinly sliced
1/2 medium red onion, thinly sliced (about 3/4 cup)
1 1/2 cups BBQ sauce
1/3 cup bourbon whiskey
1/2 (20-oz) container fresh gold cored pineapple, cut crosswise into 4 scant 1/2-inch-thick slices
1 (10.8 oz) pkg Hawaiian sweet sandwich rolls

Preheat grill pan or prepare outdoor grill for direct grilling over medium-high heat. Sprinkle both sides of pork with 1/4 tsp salt and 1/4 tsp black pepper. Place pork on hot grill rack and cook 11 to 14 minutes or until internal temperature reaches 145 degrees, turning occasionally. Place pork on cutting board. Let stand about 10 minutes.

Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add bell pepper, onion and remaining 1/4 tsp salt and black pepper and cook 4 to 5 minutes or until tender, stirring occasionally. Transfer pepper mixture to small bowl; keep warm. Add pineapple to skillet; cook 3 minutes to heat through, turning slices once. Remove skillet from heat. Place pineapple in bowl with pepper mixture; keep warm.

In same skillet, mix sauce and bourbon; heat to boiling over medium-high heat, stirring frequently. Boil 3 minutes to blend flavors.

Slice pork diagonally into 1/4-inch-thick slices. Place one-fourth pork on bottom half of each roll. Drizzle 2 to 3 tbsp sauce over pork; top with one-fourth onion mixture and 1 slice pineapple. Replace top halves of rolls. Serve with any additional sauce on the side. Serves: 4