Spiced Rubbed Pork Loin Sandwich with Mesa Bbq Sauce and Spicy Mango Ketchup
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 512
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 39
- Cholesterol
- 94
- Sodium
- 960
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
2 boneless pork loin (1 1/2 pounds each)
1/4 cup Bobby Flay Spice Rub for Beef and Pork, or your favorite
Salt
Mesa BBQ Sauce, or your favorite
8 sandwich rolls (Kaiser rolls)
2 red peppers, grilled and julienned
2 yellow peppers, grilled and julienned
1 red onion, grilled and thinly sliced
Spicy Mango Ketchup:
2 tablespoons olive oil
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
Pinch cloves
1 small habanero pepper, seeded and finely chopped
1 large mango, peeled, pit removed and coarsely chopped
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground pepper
Directions
- Preheat grill. Rub each tenderloin with spice rub and season with salt. Grill for 4 to 5 minutes per side, brushing with the bbq sauce every few minutes. Let rest 10 minutes and slice on the bias into 1/2-inch thick slices. Place 3 to 4 slices of pork on each roll, top with some of the peppers and onions and a dollop of Mango Ketchup.
Spicy Mango Ketchup:
- Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cinnamon, allspice, cloves and habanero and cook an additional 1 minute. Add the mango and continue cooking until softened, about 5 to 7 minutes. Place the mango mixture into the bowl of a food processor, add the vinegar and process until smooth. Season with salt and pepper to taste. Serve at room temperature.