Pork Creole Po Boys

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  • 1 (1 pound 2 ounce) pork tenderloin
  • 3 to 4 tablespoons vegetable oil
  • 2 tablespoons cider vinegar
  • 2 cloves garlic, crushed
  • 1/4 teaspoon crushed hot peppers or to taste
  • French-style baguette, cut into 4 x 5-inch sections
  • Lettuce leaves
  • 2 medium tomatoes, sliced
  • 1 onion, thinly sliced
  • Sauce:
  • 2 tablespoons vegetable oil
  • 1 teaspoon hot paprika
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 small green or red bell pepper, finely chopped
  • 1 clove garlic, crushed
  • 1 small fresh green chile, seeds removed and chopped
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dried thyme
  • 1 (14 ounce) can chopped tomatoes
  • 2 tablespoons chopped parsley
  • Salt


Step 1

Sauce: Heat the oil in a large skillet over medium high heat. Stir in the paprika, onion, celery, bell pepper, garlic and chili. Cook for 2 minutes, until it begins to brown. Add the brown sugar, thyme and tomatoes and reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, until the sauce thickens and the tomato liquid is evaporated.

Step 2

Stir in the parsley and season with salt. Transfer to a bowl and set aside until ready to serve.

Step 3

Burgers: Place the pork on a cutting board. Holding a knife at a 45 degree angle, slice the pork into 8 thin scallops. Arrange in a shallow dish and add 2 to 3 tablespoons of the oil, the vinegar, garlic and crushed hot peppers. Turn the scallops to coat well. Set aside for 30 minutes to let marinate, then drain.

Step 4

Heat a ridged, black grill pan over medium high heat and brush with a little of the remaining oil. Add the marinated scallops and cook for 2 to 3 minutes, turning once, until browned and just cooked through. Remove from the pan and drain on paper towels.

Step 5

Lightly toast the cut sides of each baguette section and brush with the remaining oil. Arrange a layer of lettuce leaves, tomato, and onion slices on the bottom half of each section. Top each with 2 slices of pork scallop and a generous spoonful of the Sauce. Cover with the baguette tops and serve immediately.

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