Mini Barbecue Pork Tenderloin Sandwiches

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  1. 4 (6 oz) packages Shawnee Mills Buttermilk Biscuit Mix
  2. 1 (2 lb) pork tenderloin, cut lengthwise into 2 portions (or 2 (1 lb) packages pork tenderloin)
  3. 1 tablespoon all purpose seasoning
  4. 1/4 teaspoon crushed red pepper flakes
  5. 1/2 teaspoon ground black pepper
  6. 1/4 teaspoon salt
  7. 1 cup barbecue sauce
  8. 2 tablespoons canola oil
  9. coleslaw or pickled jalapeños, for garnish

These mini sandwiches are perfect for entertaining. Serve them at your next spring get-together.


1, Prepare biscuits according to package directions. Let cool completely, then slice each biscuit in half.
2. Set pork tenderloins on a cutting board. Combine seasoning, red pepper flakes, black pepper and salt. Rub onto all sides of the pork tenderloins.
3. In a Dutch oven, heat canola oil to medium-high heat. Sear all sides of the tenderloins, cooking about 2 minutes per side.
4. Remove from heat, and pour Bar-B-Q Sauce over tenderloins. Cover, and cook in a 350 degree oven for about 45 minutes, or until internal temperature reaches 145 degrees. Remove from oven, and let sit for 5 minutes before slicing. For easier slicing, let pork cool even further.
5. Slice into ½-inch rounds. Place a slice or two of pork tenderloin onto each biscuit. Top with
coleslaw, pickled jalapeños or any favorite condiment.