Grilled Cajun Pork Po’boy
January 23, 2013
Call it whatever you like, meat and bread make pretty much the perfect meal. NibbleMeThis.com combines spicy Cajun pork, French baguette and remoulade to make THE ultimate po’boy.
Po’boy, hoagie, sub.
What’s the difference? I’m no sandwich expert but from what I understand, they are mostly regional variations of the same thing. Po-boys often have fried seafood in them, but not always. What pushes this one into “po’boy” category to me is the spicy Cajun pork, the French baguette, and the remoulade. Whatever you want to call it, this sandwich is a winner.
This fits the bill for feeding a party crowd for all of the college bowl games and playoff games going on during the next few weeks. You can either cut this to be 4 large subs po-boys that will feed a hearty appetite or cut this into 12 smaller portions for a game party platter.
Grilled Cajun Pork Po’boys
Prep Time: 15
Cook Time: 30
- 2 pork tenderloins, trimmed and silverskin removed
- 4 tsp Cajun seasoning
- 1/2 head iceberg lettuce, shredded or thinly sliced
- 2 tomatoes, sliced thin
- 2 French baguettes
For the remoulade
- 1/2 cup mayonnaise
- 2 Tbsp Creole mustard
- 2 tsp Worcestershire sauce
- 2 tsp parsley, finely minced
- 1 tsp Cajun seasoning
- 1/2 tsp dried minced garlic
- 1/4 tsp dried minced onion
- salt and pepper to taste
For the sub dressing
- 1 Tbsp olive oil
- 1 tsp red wine vinegar
- 1/4 tsp Kosher salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
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.
Save any of the juices from resting and add them to your remoulade. Makes it even better.
This is a quickie version of remoulade but it is almost as good as my fresh version.
Don’t be shy slathering the bread with the remoulade.
One of these filled Alexis and me up, Trevor ate two.
We ate this two nights in a row, I just kept one of the tenderloins whole until dinner the next night. Then warmed it up in the oven and sliced it up. They disappeared on both nights and got two thumbs up from the whole family.
The crispy toasted bread, spicy pork, seasoned veggies, and flavorful remoulade make this po’boy feel rich!