YIELD Makes 6 servings
INGREDIENTS
1/2 cup ketchup 1/3 cup packed brown sugar 2 tablespoons bourbon or whiskey (optional) 1 tablespoon Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon ground red pepper 1 clove garlic, minced 2 whole pork tenderloins (about 3/4 pound each), well trimmed of fat 1 large red onion, cut into 6 (1/4-inch-thick) slices 6 hoagie rolls or kaiser rolls, splitPREPARATION:
- Prepare barbecue grill for direct cooking.
- Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, red pepper and garlic in small, heavy saucepan with ovenproof handle; mix well. Set saucepan on one side of grid.*
*If desired, sauce may be prepared on range-top. Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, ground red pepper and garlic in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, 5 minutes or until thickened, stirring occasionally.
- Place tenderloins on center of grid. Grill tenderloins on uncovered grill over medium-hot coals 8 minutes. Simmer sauce 5 minutes or until thickened, stirring occasionally.
- Turn tenderloins with tongs; continue to grill, uncovered, 5 minutes. Add onion slices to grid. Set aside half of sauce; reserve. Brush tenderloins and onion with remaining sauce.
- Continue to grill, uncovered, 7 to 10 minutes or until internal temperature reaches 160°F when tested with meat thermometer inserted into thickest part of tenderloins.**
**If using an instant-read thermometer, do not leave thermometer in tenderloin during grilling since thermometer is not heatproof.
- Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve tenderloins crosswise into thin slices. Separate onion slices into rings. Divide meat and onion rings among rolls; drizzle with reserved sauce.