To start our April coverage of Made in Oklahoma month, we've got these mini pork sandwiches that are perfect for entertaining.
This recipe easily converts to the grill, searing the pork over open flames then roasted in a closed grill and cooking over indirect heat.
Some locally sourced pork would enhance the dish as would some Herman's coleslaw and locally grown jalapenos put through the paces of a pickling kit from Pepper Creek Farms in Lawton.
I love pork sandwiches, and when you use the tenderloin you've got a dish that's not only delicious but won't put too much of a strain on your calorie intake.
We'll share Made in Oklahoma Coalition recipes throughout the month. Here's the first one. Find more recipes and download the MIO app online at miocoalition.com.
Mini Barbecue Pork Tenderloin Sandwiches
4 (6-ounce) packages Shawnee Mills Buttermilk Biscuit Mix
1 (2-pound) pork tenderloin, cut lengthwise into 2 portions OR 2 (1-pound) packages pork tenderloin
1 tablespoon Head Country All-Purpose Championship Seasoning
¼ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup Head Country Bar-B-Q Sauce
2 tablespoons canola oil
Coleslaw or pickled jalapenos, for garnish
• Set pork tenderloins on a cutting board. Combine Head Country seasoning, red pepper flakes, black pepper and salt. Rub onto all sides of the pork tenderloins.
• In a Dutch oven, heat canola oil to medium-high heat. Sear all sides of the tenderloins, cooking about 2 minutes per side.
• Remove from heat, and pour Head Country Bar-B-Q Sauce over tenderloins. Cover, and cook in a 350 degree oven for about 45 minutes, or until internal temperature reaches 145 degrees. Remove from oven, and let sit for 5 minutes before slicing. For easier slicing, let pork cool even further.
• Slice into ½-inch rounds. Place a slice or two of pork tenderloin onto each biscuit. Top with coleslaw, pickled jalapenos or any favorite condiment.