Rum-Brined Pork Tenderloin Po' Boy

Total: 2 hr
Prep: 10 min
Inactive: 1 hr 30 min
Cook: 20 min

Transport your taste buds to Jamaica with this irresistible Rum-Brined Pork Tenderloin Po' Boy. A vibrant brine of dark rum, brown sugar, garlic, ginger, and allspice infuses the pork with bold, exotic flavors. Grill to smoky perfection, slice juicy, and pile high on toasted rolls with crunchy slaw, Creole mustard, melted Swiss, and tangy picklespure island bliss that'll have you craving seconds!

Pork:

Kosher salt
2 tablespoons light brown sugar
4 cloves garlic, crushed
1-inch piece fresh ginger, sliced
4 allspice berries (optional)
1/2 cup dark rum
2 pork tenderloins (about 12 ounces each)
1 tablespoon olive oil
Freshly ground black pepper

Fixin's:

1 shallot, thinly sliced
1/4 head red cabbage, thinly sliced
Kosher salt
1 tablespoon roasted peanut oil or extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 cup Creole mustard
2 to 4 tablespoons mayonnaise or sour cream
4 hero rolls
4 slices (about 1/4 pound) Swiss cheese
1 jar sweet pickles
1 jar pickled peppers (optional)

Instructions:

Brine the pork: In a medium saucepan, combine 1 1/2 cups cold water, 3 tablespoons salt, brown sugar, garlic, and ginger. Bring the mixture to a boil, then remove from heat and stir in the rum. Let the brine cool to room temperature. Place the tenderloins in a bowl or shallow dish and pour the cooled brine over them. Alternatively, place both tenderloins and brine in a large resealable plastic bag. Cover and refrigerate for at least 1 hour, up to 4 hours.
Prepare the slaw: Soak the shallots in cold water for 5 minutes. Combine cabbage, shallots, and 1 1/2 teaspoons salt in a colander set over the sink, and let drain for 30 minutes to 1 hour. Rinse the cabbage well and dry it with a towel. Toss with peanut oil and red wine vinegar in a large bowl and season with salt to taste.
Cook the pork: Preheat a grill to medium-high heat. Drain and pat the pork dry, then brush with olive oil and season with freshly ground pepper. Grill the tenderloins, turning to get even grill marks on all sides, until an instant-read thermometer inserted into the thickest part reads 145F, about 8 minutes per side. Remove from grill and let rest on a cutting board for 5 minutes before slicing.
Toast the rolls: While the pork cooks, toast the rolls on the grill. Spread the bottom halves with Creole mustard and mayonnaise. Lightly melt the Swiss cheese slices on the top halves over the grill.
Assemble the Po' Boys: Thinly slice the tenderloin and pile it on the prepared rolls. Top with slaw, sweet pickles, and pickled peppers if using. Serve immediately and savor every flavorful bite!

This recipe has been revised to better reflect its origins or to add cultural background, and may vary slightly from the originally published or broadcast version.