Firecracker Festival Classic Lunch

Allergens

Soy, Wheat (in the Texas toast)

Ingredients

• 2 large pork tenderloins (14 oz each)
• 1 cup BBQ sauce (homemade or store
• bought)
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup sriracha
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 8 slices of Texas toast or thick
• cut bread, grilled
• Fresh cilantro for garnish

Instructions

1. In a large mixing bowl, combine BBQ sauce, honey, soy sauce, apple cider vinegar, brown sugar, sriracha, smoked paprika, garlic powder, onion powder, ground black pepper, and salt. Mix well until all ingredients are fully incorporated.
2. Slice the pork tenderloins into 1 inch thick medallions.
3. Coat the pork medallions in the sauce, ensuring they are evenly covered. Allow them to marinate for at least 2 hours or overnight for optimal flavor.
4. Preheat your grill to medium high heat (around 350°F). Grill the marinated pork medallions until cooked through and slightly charred on the outside, about 6 minutes per side. Remove from the grill and let rest for 5 minutes before serving.
5. Grill the Texas toast or thick cut bread until golden brown.
6. Place two pork medallions on each piece of grilled toast and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

The key to this recipe is allowing the pork to marinate long enough to soak up the flavors, making it tender and juicy when cooked.

Notes

Adjust the spice level to your preference by adding more or less sriracha.