Ingredients
The following ingredients have 6 Servings
- 1 cup apple cider vinegar
- 1 cup ketchup
- 3 tablespoons packed dark brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon cane syrup or molasses
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 pork tenderloins
- Salt and freshly ground pepper
- 3/4 cup mayonnaise
- 1/3 cup finely chopped red onion
- 1/2 lemon
- juiced
- 1½ teaspoons minced garlic
- 1/4 cup chopped cilantro leaves
- 2 pounds red potatoes
- boiled until tender
- 1/4 pound bacon
- cooked until crispy and drained
- Salt and pepper
- Chopped chives or green onions
- for garnish
Instruction
- Preheat a grill or grill pan
- For the BBQ sauce, whisk together ingredients in a bowl
- For the pork, slice the pork tenderloin into pieces and pound thin between sheets of plastic wrap
- Season with salt and pepper
- Dip into the BBQ sauce and grill quickly on the grill or in a grill pan
- For the potato salad, in a large bowl, combine mayonnaise, onion, lemon juice, garlic and cilantro
- Quarter the cooked red potatoes and add to the bowl
- Add the cooked bacon, season with salt and pepper, and stir to combine
- Mound the potato salad onto a large platter
- Top with the BBQ pork cutlets and garnish with chives or green onion
- Recipe courtesy Emeril Lagasse, copyright MSLO, Inc
- , all rights reserved Pork 'Parm' with Polenta and Marinara Sauce
