Barbecued Pork Hoagies Recipe

5 1
Barbecued Pork Hoagies Recipe
Barbecued Pork Hoagies Recipe photo by Taste of Home
Publisher Photo

Barbecued Pork Hoagies Recipe

Be the first to add a review
5 1
Publisher Photo
If you prefer, you can grill the pork on a charcoal or gas grill. Use your favorite brand of barbecue sauce. If you want to spice it up, add a few drops of hot sauce.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1/2 pound pork tenderloin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup barbecue sauce, divided
  • 2 hoagie buns, split
  • 1/2 cup deli coleslaw
  • 2 thin sandwich pickle slices

Directions

Cut a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Place on a rack coated with cooking spray in a broiler pan. Sprinkle with salt and pepper. Brush with 1 tablespoon barbecue sauce.
Bake at 400° for 15 minutes. Turn pork; brush with 1 tablespoon barbecue sauce. Bake 10-12 minutes longer or until a thermometer reads 160°.
Cut into 1/4-in. slices. Spread remaining barbecue sauce over cut side of bun bottoms;layer with pork, coleslaw and pickles. Replace bun tops. Yield: 2 servings.
Originally published as Barbecued Pork Hoagies in Cooking for 2 Spring 2008, p56

Nutritional Facts

1 each: 454 calories, 15g fat (5g saturated fat), 71mg cholesterol, 1404mg sodium, 48g carbohydrate (15g sugars, 4g fiber), 31g protein.

  • 1/2 pound pork tenderloin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup barbecue sauce, divided
  • 2 hoagie buns, split
  • 1/2 cup deli coleslaw
  • 2 thin sandwich pickle slices
  1. Cut a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Place on a rack coated with cooking spray in a broiler pan. Sprinkle with salt and pepper. Brush with 1 tablespoon barbecue sauce.
  2. Bake at 400° for 15 minutes. Turn pork; brush with 1 tablespoon barbecue sauce. Bake 10-12 minutes longer or until a thermometer reads 160°.
  3. Cut into 1/4-in. slices. Spread remaining barbecue sauce over cut side of bun bottoms;layer with pork, coleslaw and pickles. Replace bun tops. Yield: 2 servings.
Originally published as Barbecued Pork Hoagies in Cooking for 2 Spring 2008, p56

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBarbecued Pork Hoagies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review