Po'boy sandwich with pork tenderloin in rum brine

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 4

Pork tenderloin is brined in a bold Jamaican brine with rum, brown sugar, garlic, ginger, and allspice and grilled until perfectly browned. The meat is flavorful and juicy. Slice it thinly and make a po'boy sandwich with coleslaw and pickled vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

2 pork tenderloins (approximately 350 g each)
2 tablespoons light brown sugar
4 cloves garlic, crushed
2.5 cm peeled ginger root, thinly sliced
4 allspice peas
0.5 cups dark rum
1 tbsp. l. olive oil

Cabbage salad and pickled vegetables

1 shallot, thinly sliced
A quarter head of red cabbage, finely shredded
1 tbsp peanut or extra-virgin olive oil
1 tbsp red wine vinegar
1/4 cup Creole mustard
2-4 tablespoons mayonnaise or sour cream
4 hiro buns
4 slices (about 100 g) Swiss cheese
1 jar of pickled cucumbers
1 jar of pickled peppers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, sandwich buns, pickled cucumber, Swiss cheese, red cabbage, ginger root, wine vinegar, allspice, rum

Cooking the dish according to the recipe:

Brine for pork:

In a medium saucepan, combine 1.5 cups cold water, 3 tablespoons salt, sugar, garlic, allspice, and ginger. Bring to a boil, remove from heat, and stir in the rum. Let cool to room temperature. Place the tenderloins in a bowl or shallow container and pour the brine over them (or place the tenderloins and brine in a large zip-lock plastic bag). Cover and refrigerate for at least 1 hour and up to 4 hours.
Meanwhile, prepare the salad.:

Soak the shallots in cold water for 5 minutes. Combine the cabbage, shallots, and 1.5 teaspoons of salt in a colander set over the sink. Let drain for at least 30 minutes and up to 1 hour. Rinse the cabbage and pat dry. Mix the peanut butter with the vinegar and salt in a large bowl.

Preheat the grill to medium-high heat. Drain the brine and pat the tenderloin dry, then brush with olive oil and season with pepper. Grill the tenderloin, turning as needed, until all sides are charred and an instant-read thermometer inserted into the thickest part of the tenderloin reads 145°F (63°C), about 8 minutes per side. Place the tenderloin on a cutting board and let it rest for 5 minutes before slicing.
While the pork is cooking, toast the buns on the grill.:

Spread Creole mustard and mayonnaise on the bottom half of the toasted buns. Lightly melt the cheese on the top halves of the toasted bread.
Thinly slice the tenderloin and arrange it on bread along with coleslaw, pickles, and peppers. Serve.