- INGREDIENTS:
- 2 pork tenderloins
- 2 cups Red Rebel Spicy Hot Sauce
- 4 Hoagie rolls, buttered and toasted
- SLAW INGREDIENTS:
- 2 apples, diced small
- ½ jicama root, peeled and diced small
- ½ head Napa Cabbage, chopped thin slices
- 2 carrots, shredded
- ¼ cup canola oil
- 3 tbsp. rice wine vinegar
- ¼ cup scallion, chopped
PREPARATION:
Preheat grill to medium high heat and grill pork tenderloin until internal temperature reaches 150°F. In a bowl mix together 2 cups Red Rebel Spicy Hot Sauce. Baste pork tenderloin continuously with Red Red sauce. When pork tenderloin reaches 150° remove from heat and allow to rest for 3 minutes. Slice into ¼ inch slices.
Preheat grill to medium high heat and grill pork tenderloin until internal temperature reaches 150°F. In a bowl mix together 2 cups Red Rebel Spicy Hot Sauce. Baste pork tenderloin continuously with Red Red sauce. When pork tenderloin reaches 150° remove from heat and allow to rest for 3 minutes. Slice into ¼ inch slices.
SLAW PREPARATION:
Combine all slaw ingredients and gently fold together. Refrigerate for 45 minutes to allow the flavors to develop.
Combine all slaw ingredients and gently fold together. Refrigerate for 45 minutes to allow the flavors to develop.