Caribbean Style Pork Tenderloin Sandwiches Recipes

Steps:

• Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
• Add tenderloins and cook about 10 minutes or until browned.
• Turn occasionally.
• Combine the apple cider or juice with the remaining ingredients in a bowl.
• Pour over the tenderloins.
• Insert a meat thermometer into the thickest portion of the tenderloin.
• Bring to a boil.
• Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
• Occasionally, baste with the pan juices.
• When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
• While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
• Slice the tenderloins diagonally across the grain into thin slices.
• Serve on a baguette or roll sliced in half lengthwise.
• Top the sliced pork with the"sauce".

Steps:

• Preheat the oven to 375 degrees F. Rub the tenderloin with the dry jerk seasoning. Bake uncovered for 3 hours. Start basting the tenderloin with Jerk Sauce after the first hour. When done, let sit until cooled before slicing. Slice 6 ounces (per sandwich) of the tenderloin and layer it on the split baguette. Baste the pork again with the jerk sauce, then close the baguette and grill until golden brown, pressing throughout the cooking process. You may also use a sandwich press, if available. Serve with spicy mustard.
• Combine ingredients together.
• Combine all ingredients.

Steps:

• Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
• Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
• Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

Steps:

• In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Steps:

• Add pulled pork, broth, and dry rub to a large skillet over medium heat. Stir gently to combine and simmer over medium low heat until heated through and ready to serve.
• Heat non-stick skillet and spray with cooking spray and then crack in an egg. Season with salt and pepper to taste. Cover and cook for 2-3 mins over medium heat. If the yolk starts to turn white and opaque, remove from the pan immediately. Transfer the egg to a plate and place in a warm, off oven to keep warm while you repeat with the remaining eggs. Alternatively, you can cook multiple eggs at the same time, remove to a plate, and cut apart.
• Add the bottom bun to a plate and top with the following layers: cheddar cheese, pulled pork, fried egg, salsa, and top bun .

Steps:

• Combine peaches, bell pepper, red onion, cilantro, lime juice, garlic, salt, and pepper in a bowl. Set peach salsa aside.
• Combine olive oil, brown sugar, Caribbean jerk seasoning, thyme, rosemary, and seasoned salt in a second small bowl. Rub tenderloin with the spice mixture.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place tenderloin on hot grill and cook covered for 9 to 11 minutes. Turn and grill until tenderloin is slightly pink in the center, 9 to 11 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from heat, cover, and let sit for 5 minutes before slicing. Serve with peach salsa.

Steps:

• Trim fat from pork. Cut pork across grain into 1/8-inch slices. Mix orange peel, orange juice, cilantro, lime juice, pepper and garlic in large glass or plastic bowl. Stir in pork. Cover and refrigerate 30 minutes.
• Remove pork from marinade; drain, reserving marinade. Stir cornstarch and salt into marinade; set aside.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil about 4 minutes, stirring frequently, until no longer pink. Stir in plantain. Cook 2 to 3 minutes, stirring frequently, until plantain is brown and slightly soft. Stir in marinade mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.