The end result of this recipe is a flavourful, messy sandwich with tender, juicy pork slices.
- 7 tbsp butter
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 cup ketchup
- 2 tbsp worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup packed brown sugar
- 2 tsp dry mustard
- 1 lemon, juiced
- 2 tsp chili powder
- 1/2 tsp sriracha or hot chili sauce
- 3 sweet onions (such as Vidalia or Spanish), cut into 1/4" thick by 1" long strips
- 1/2 tsp salt
- 2 medium sized pork tenderloins
- 8 cloves garlic
- 1 tbsp stone ground mustard, with seeds
- 1 egg
- 3/4 cup vegetable oil
- 3 Granny Smith apples, peeled, cored, and cut into 1/8" thick slices
- 4 sub rolls
- 8 leaves green leaf lettuce
Prepare the barbecue sauce: Melt 2 tbsp butter in a saucepan over medium heat. Add the minced onion and garlic and sautee for 10 minutes. Reduce heat to medium and stir in the ketchup, worcestershire sauce, vinegar, brown sugar, dry mustard, lemon juice, chili powder, and hot sauce. Cook at a simmer, adjusting temperature as necessary, for 15 minutes. Remove from heat and allow to cool to room temperature.
Caramelize the onions: In saucepan over medium high heat, melt 2 tbsp of butter. Add the onions and cook for 10 minutes, stirring every couple of minutes. Reduce heat to medium-low, add the salt, and continue to cook, stirring every five minutes or so, until dark golden brown, about 30 minutes.
Cook the pork: Heat oven to 375F. Place the pork loins in a baking pan and coat generously with barbecue sauce. Cook until internal temperature of 170F is reached, basting with more barbecue sauce every 10 minutes or so. Remove, allow to cool slightly, and slice against the grain into 1/4" thick slices.
Make the sauce: In a saucepan over medium heat, melt 1 tbsp of butter. Cook the remaining eight garlic cloves for 15 minutes until golden and soft. Remove and allow to cool. In a blender, combine the egg, the mustard, and the garlic, and blend until uniform. In a slow stream while mixing at a low setting, add the vegetable oil to form a creamy, mayonnaise-like sauce.
Roast the apples: Melt the remaining 2 tbsp of butter in a saucepan over medium heat. Add the apples and cook until softened and slightly golden, about 15 minutes.
Assemble the sandwiches: Cut the rolls in half. Place a leaf of lettuce, and then apple slices. Top with pork, caramelized onion, another lettuce leaf, and a generous quantity of the sauce.