Grilled Grinder Sandwich

By HowToBBQRight · 60 min

Ingredients

Instructions

1. Mix the shredded cabbage, red onion, pepperoncini, mayonnaise, red wine vinegar and sub oil in a bowl. Season with the AP seasoning and refrigerate for at least 1 hour.
2. Trim fat and sinew from the pork tenderloins and pat them dry with paper towel. Mix the AP seasoning and Italian seasoning in a dredge shaker and coat each tenderloin generously.
3. Set up a charcoal grill with a hot zone and a cool zone.
4. Place the tenderloins over the hot side. Cook 1 minute per side, turning until all 4 sides have some colour.
5. Move the tenderloins to the cool side and cook until the internal temperature reaches 135-140°F. This takes about 15 minutes in total.
6. Take the tenderloins off the grill, cover loosely with foil and rest at room temperature for 10 minutes.
7. Split the French bread lengthwise and spread garlic butter on both halves. Toast lightly under the broiler or on the grill.
8. Slice the pork into thin medallions. Lay a couple of provolone slices on the bread, add thin pork slices, top with more cheese, and warm just long enough to melt the cheese.
9. Top with the slaw and tomato slices, then close with the top half of the bread.

Summarized from HowToBBQRight's video. Watch it for the details.

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OnionCheeseTomatoRed onionBreadCabbageBaguettePork loin