LUNCH, DINNER OR BAR SNACK - THANKS TONY

BBQ Rubbed Pork Tenderloin Slider with Chipotle BBQ Sauce and Jalapeno Slaw
CHEF TONY SCHMIDT ATLANTA DIVISION
BAR & GRILL – CASUAL & FAMILY DINING COLLEGE & UNIVERSITY – GOLF & COUNTRY CLUB
BBQ Rub 1 c Monarch® Granulated Garlic 1 c Monarch® Granulated Onion 1 c Monarch® Restaurant Grind Pepper 1 c Monarch® Kosher Salt 1 c Monarch® Chipotle Chile Powder       (Use more or less based on heat  tolerance) ½ c Monarch® Dried Thyme 2 c Monarch® Light Brown Sugar 1 c Monarch® Hungarian Paprika ¼ c Monarch® Cayenne Pepper 1.      Combine all ingredients well. BBQ Sauce 1 gal Monarch Sweet and Bold BBQ Sauce 2 cans Chipotle in Adobo Combine BBQ sauce and chiles in a blender and reserve.	Jalapeno Slaw 6 c Cross Valley Farms® Shredded Cabbage 6 ea Cross Valley Farms® Green Onions, chopped 2 ea Cross Valley Farms® Jalapeno Peppers, minced ¼ c Cilantro, rough chopped ½ c Monarch® Paris Dressing TT  Monarch® Kosher Salt and Monarch® Black Pepper Combine all ingredients and let set for at least 3 hours refrigerated.  BBQ Pork Tenderloin Cut 2 oz medallions out of a cleaned pork tenderloin. Rub generously with the BBQ rub. Sear in a cast iron skillet with a small amount of oil and cook for 3 minutes on each side.
Plate Presentation: On a baked hilltop hearth® sweet yeast roll, place one 2 oz medallion on the heel of the bread.  Top with ½ oz BBQ sauce and 1 heaping tablespoon of the slaw mix.  Complete by topping it with the top half of the bun and serve.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc