Grilled Cajun Pork Po’boys

Ingredients

• 2 pork tenderloins trimmed and silverskin removed
• 4 teaspoons Cajun seasoning
• 1/2 head iceberg lettuce shredded or thinly sliced
• 2 tomatoes, sliced thin
• 2 French baguettes
• 1/2 cup mayonnaise
• 2 tablespoons Creole mustard
• 2 teaspoons Worcestershire sauce
• 2 teaspoons parsley finely minced
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon dried minced garlic
• 1/4 teaspoon dried minced onion
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. Whisk the remoulade ingredients together very well and refrigerate for at least one hour.
2. Preheat a charcoal grill to 400f (Medium-High).
3. Season tenderloins on all sides with the 4 tsp of Cajun rub.
4. Grill the tenderloins, turning occasionally, until they reach an internal temperature of 145f, about 22-30 minutes. Remove from the grill and let rest on a raised rack for 10 minutes.
5. Split the loaves in half and grill (split side down) until toasted.
6. Whisk the dressing ingredients together and toss with the shredded lettuce.
7. Slice the pork tenderloins very thinly and at a 45 degree angle.
8. Top each baguette bottom with the shredded lettuce, tomatoes, and sliced pork. Slather the top buns liberally with the remoulade.
9. Cut each po’boy in half, for 4 very filling sandwiches. Cut each one into 6 pieces for a more reasonable serving or for making a party platter.