Drunken Piggy Sandwich

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  • prep time 265 min
  • total time 275 min
  • serves 3
Drunken Piggy Sandwich

Pork tenderloin marinated for 4-6 hours and grilled to perfection, topped with applewood smoked Cheddar and grilled vegetables.

Lunch, Grill, Main, Pork


Ingredients

Pork and Rub

1 piece whole pork tenderloin, trimmed

2 ounces dark ale beer

1 clove garlic, minced fine

salt and cracked black pepper to taste

½ tablespoon smoked paprika

½ tablespoon fresh oregano, chopped

½ tablespoon ground cumin, toasted

½ tablespoon dry mustard powder

Grilled Vegetables

½ red pepper, cut into thin strips

½ yellow pepper, cut into thin strips

½ orange pepper, cut into thin strips

½ small onion, cut into rounds/rings

2-3 tablespoons extra virgin olive oil

salt and pepper to taste

3 large Pada bread buns

3 ounces applewood smoked Cheddar cheese

Apple Compound Butter (see recipe)

Apple Compound Butter

1 pound butter, softened

⅔ cup apple sauce

2 tablespoons fresh tarragon, chopped

2 tablespoons fresh parsley, chopped

Directions

Pork and Rub

1. Combine all the ingredients for the rub. Rub the trimmed tenderloin with the spiced rub miuxture and place into a shallow baking dish. Add the beer and coat the pork on all sides. Marinate 4-6 hours.

2. Pre-heat your grill to medium high heat and grill the pork to desired doneness. Remove the cooked pork from the grill and set aside to rest.

Grilled Vegetables

1. Grill the mixed peppers with the olive oil and season with salt and pepper.

2. Cut the Pada bread in half and brush each side with the apple butter. Toast the bread lightly and fill each sandwich with the grilled vegetables and sliced pork tenderloin. Layer on the sliced cheddar cheese and serve the sandwich warm.

Apple Compound Butter

1. Whip butter until light and fluffy, then add the apple sauce and mixed herbs.

See more: Lunch, Grill, Main, Pork

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