Mini Barbecue Pork Tenderloin Sandwiches

April 3, 2013

in Recipes


This recipe from the Made in Oklahoma Coalition is super easy and will have you packing your picnic baskets!

Four (6-ounce) packages Shawnee Mills Buttermilk Biscuit Mix
One (2-pound) pork tenderloin cut lengthwise into two portions
One tablespoon Head Country All-Purpose Championship Seasoning
One-fourth teaspoon crushed red pepper flakes
One-half teaspoon ground black pepper
One-fourth teaspoon salt
One cup Head Country Bar-B-Q Sauce
Two tablespoons canola oil
Coleslaw or pickled jalapenos, for garnish
Prepare biscuits according to package directions. Let cool completely, then slice each biscuit in half. 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 five minutes before slicing. For easier slicing, let pork cool even further. Slice into half-inch rounds. Place a slice or two of pork tenderloin onto each biscuit. Top with coleslaw, pickled jalapenos or any favorite condiment.

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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