Savory Pork Hoisin Hoagies w/ Spicy Broccoli Slaw

Name: Savory Pork Hoisin Hoagies w/ Spicy Broccoli Slaw
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 medium size pork tenderloins, 12 to 16 ounces each; 1/2 c olive oil, plus extra to moisten & baste pork; 1/2 c water; 1/2 c hoisin sauce, (found in asian food section of grocery store); 2 Tbsp soy sauce, low sodium; 2 Tbsp honey; 4 tsp hot asian mustard,(found in asian food section of grocery store); 4 tsp fresh ginger, minced; 1 pkg (16-ounce) broccoli slaw; 3 medium jalapeno peppers, seeded and thinly sliced; 1/2 c pine nuts; 6 hoagie bun rolls, sliced down the middle; 6 slice pepper jack cheese, (optional); potato chips, (optional side)

By Brenda Watts
@BakingBrenda

This grilling season, I was hoping to add a some different flavors to our grill. After trying a great Asian recipe, this recipe came into my mind to add some great flavors to the pork hoagie I usually make from the grill. My family loved it and we all hope you'll enjoy it too!

Blue Ribbon Recipe

Holy, hoisin! We fell hard for this savory delight of a sandwich. The slaw really heats things up, so adjust the amount of jalapeno to suit your tastes. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

12 Comments

Serves:

6 servings

Prep:

35 Min

Cook:

20 Min

Method:

Grill

Ingredients

2 medium

size pork tenderloins, 12 to 16 ounces each
1/2 c

olive oil, plus extra to moisten & baste pork
1/2 c

water
1/2 c

hoisin sauce, (found in asian food section of grocery store)
2 Tbsp

soy sauce, low sodium
2 Tbsp

honey
4 tsp

hot asian mustard,(found in asian food section of grocery store)
4 tsp

fresh ginger, minced
1 pkg

(16-ounce) broccoli slaw
3 medium

jalapeno peppers, seeded and thinly sliced
1/2 c

pine nuts
6

hoagie bun rolls, sliced down the middle
6 slice

pepper jack cheese, (optional)
·

potato chips, (optional side)
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How to Make Savory Pork Hoisin Hoagies w/ Spicy Broccoli Slaw

Step-by-Step

1.) Trim any excess fat from meat; set aside. In a medium bowl, whisk together olive oil, water, Hoisin sauce, soy sauce, honey, hot Asian mustard and minced ginger until blended. Divided mixture in half, pouring half into a 12 x 7 ½ x 2-inch glass baking dish. Place meat into mixture in baking dish, and marinade for 1 ½ to 2 hours, turning meat every 30 minutes, keep chilled in refrigerator. Reserve remaining half of mixture into a bowl for broccoli slaw dressing.
Drain meat from mixture. Reserve ½ cup marinade for basting; discarding remaining marinade.
2.) In a large bowl, prepare broccoli slaw. Mix contents of broccoli slaw, jalapeno peppers and pine nuts together. Toss reserved half of slaw dressing mixture into broccoli slaw mixture until well blended. Cover bowl with lid or plastic wrap and keep chilled in refrigerator
3.) Heat gas grill or charcoal grill to medium-high heat. Brush all sides of meat with extra olive oil. Place meat onto grill about 8-inches apart. Turning meat every 2 to 4 minutes, brushing meat with reserved marinade, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F., 18 to 20 minutes. Remove the pork meat from the grill and allow to rest 5 minutes, prior to slicing.
4.) Lower heat to lowest setting on gas grill and place hoagie rolls cut side down on upper level of grill. Toast hoagie roll buns for 1 to 1 ½ minutes, or until lightly toasted. For charcoal grill, place hoagie roll buns on outer edges of grill heat ½ to 1 minute, or until lightly toasted. Remove and cover with foil to keep warm.
5.) Slice grilled pork into ¼- inch slices. To assemble, divide pork slices evenly between the bottoms of each warm toasted hoagie. Top each with a couple spoonful’s of broccoli slaw and for added optional flavor, top with cheese. Add evenly with each hoagie a side serving of broccoli slaw, plus add optional serving potato chips with each. Serves 6.