Mini Barbecue Pork Tenderloin Sandwiches
These mini sandwiches are perfect for entertaining. Serve them at your next get-together.
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Ingredients
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- 4(6) ounce packages Shawnee Mills Buttermilk Biscuit Mix
- 1(2-pound) tablespoon pork tenderloin, cut lengthwise into 2 portions OR 2 (1-pound) packages pork tenderloin
- 1 tablespoon Head Country All-Purpose Championship Seasoning
- 1/2 tablespoon crushed red pepper flakes
- 1/4 ground black pepper
- 1/4 cup salt
- 1 cup Head Country Bar-B-Q Sauce
- 2 tablespoons canola oil
- Coleslaw or Sweet Spirit Foods 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 5 minutes before slicing. For easier slicing, let pork cool even further.
- Slice into 1/2-inch rounds. Place a slice or two of pork tenderloin onto each biscuit.
- Top with coleslaw, pickled jalapenos or any favorite condiment.