When Pigs Fly Po-Boys

Total Time:
12 hr 55 min
Prep:
35 min
Inactive:
12 hr
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 (1 to 1 1/4 pound) pork tenderloins, trimmed
  • 1 quart apple cider
  • 1/4 cup sugar
  • 2 ounces salt
  • 2 ounces pork magic seasoning
  • 2 ounces Creole mustard
  • 4 pieces (2 feet long) aluminum foil
  • 3 bamboo skewers, soaked in water for 30 minutes
  • 3 large onions, sliced into 1-inch rounds
  • 4 ounces red cabbage, shredded
  • 4 ounces green cabbage, shredded
  • 2 ounces Vidalia onion dressing
  • 1 carrot, shredded
  • 8 ounces butter
  • 2 ounces Haco Swiss Fond Lis (brown gravy)
  • 1 quart water
  • 6 French bread pistolettes, halved
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Directions
  • Clean the pork tenderloins of all fat.

  • Mix the apple cider, sugar and salt in a large container. Add the pork and let brine for 1 1/2 hours. Remove the pork from the marinade and pat dry with paper towels.

  • Rub the tenderloins with Creole mustard and pork seasoning. Cover and refrigerate overnight.

  • Preheat a charcoal grill to 350 degrees F.

  • Grill the pork tenderloins until well done, about 5 to 8 minutes on each side. Remove the tenderloins from the grill and wrap in aluminum foil. Keep warm.

  • Skewer the onions, and grill and char them on each side.

  • Mix the cabbage, Vidalia onion dressing and carrots in a large bowl, for garnish.

  • Melt the butter in saute pan over low heat. Roughly chop the grilled onions and add them to the pan. Saute until the onions are caramelized.

  • Mix the Fon de Lis and water in a saucepan over medium heat. Bring to a boil, then reduce the heat to a simmer.

  • Pull the pork tenderloins into strips and add them to onions. Stir over low heat until the pork is heated through.

  • Put the pork and onions in the pistolettes and drizzle with the Fon de Lis mixture. Serve warm garnished with cabbage slaw.


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