White Cabbage (1 bag)
Red Onion (1)
Pepperoncini Peppers (1/2 cup)
Mayonnaise (1 cup)
Red Wine Vinegar (1 Tbsp)
Olive Oil (1 Tbsp)
in a bowl. Season with
Killer Hogs The A.P. Rub (1/2 Tbsp)
and place in the refrigerator for at least an hour.
Trim any fat or sinew from
Pork Tenderloin (2)
and drizzle with
Olive Oil (2 Tbsp)
on each piece of meat. Combine
Killer Hogs The A.P. Rub (2 Tbsp)
Italian Seasoning (2 Tbsp)
in a dredge shaker and generously coat each tenderloin.
Prepare a charcoal grill for 2-zone grilling – hot and cool side.
Place each tenderloin on the cooking grate over the hot side of the grill. Cook for 1 minute on each side then turn until all 4 sides have some color.
Move the tenderloins to the cool side and continue to cook until the internal temperature reaches 135-140 degrees F (50-55 degrees C). The total cook time is about 15 minutes.
Remove the tenderloin from the grill and loosely cover it with foil. Rest at room temperature for 10 minutes.
French Bread (1 loaf)
half lengthwise and spread
Garlic & Herb Butter (1/4 cup)
on each side. Toast the bread lightly in the oven on broil or on the grill. Slice the pork tenderloin into thin medallions.
To build the grinder sandwich: place a couple of slices of
Provolone Cheese (6 slices)
on the bread followed by thin slices of the pork.
Top with more cheese and place back in the oven or on the grill just long enough to melt the cheese.
Top with the grinder slaw and slices of
along with the top half of French bread.