SAVORY PORK HOISIN HOAGIES W/ SPICY BROCCOLI SLAW

Savory Pork Hoisin Hoagies w/ Spicy Broccoli Slaw image

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.

Provided by Brenda Watts @BakingBrenda

Categories Pork

Number Of Ingredients 14

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Ingredients

2 medium size pork tenderloins, 12 to 16 ounces each
1/2 cup(s) olive oil, plus extra to moisten & baste pork
1/2 cup(s) water
1/2 cup(s) hoisin sauce, (found in asian food section of grocery store)
2 tablespoon(s) soy sauce, low sodium
2 tablespoon(s) honey
4 teaspoon(s) hot asian mustard,(found in asian food section of grocery store)
4 teaspoon(s) fresh ginger, minced
1 package(s) (16-ounce) broccoli slaw
3 medium jalapeno peppers, seeded and thinly sliced
1/2 cup(s) pine nuts
6 - hoagie bun rolls, sliced down the middle
6 slice(s) pepper jack cheese, (optional)
- potato chips, (optional side)

Steps:

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.