Malcom Reed’s Grilled Grinder Sandwich

• Killer Hogs AP Seasoning
• Royal Oak Tumbleweed Fire Starters
• Black Nitrile Gloves
• “Hand Savers” Glove Liners
• Thermoworks Thermapen
• Red Handle 5″ Flexible Knife
• 2 pork tenderloins
• 2 Tablespoons olive oil
• 2 Tablespoons Killer Hogs AP Seasoning
• 2 Tablespoon Italian Seasoning
• 1 loaf of French bread
• 4 Tablespoons Garlic Butter
• 6–8 slices provolone cheese
• 1 tomato thinly sliced

Grinder Slaw Recipe

• 1 10-12oz bag of shredded cabbage
• 1 small red onion thinly sliced
• 1/2 cup sliced pepperoncini peppers
• 1 cup mayonnaise
• 1 Tablespoon red wine vinegar
• 1 Tablespoon sub oil
• 2 teaspoons Killer Hogs AP Seasoning (you can sub salt, pepper and garlic to taste)

• Royal Oak® 100% All Natural
• Royal Oak® Tumbleweeds
• Charcoal Grill

1. Combine the shredded Cole slaw, red onion, pepperoncini, mayo, red wine vinegar, & sub-oil in a bowl. Season with AP seasoning and place in the refrigerator for at least an hour.

2. Trim any fat or sinew from pork tenderloins and pat dry with paper towel. Combine AP seasoning and Italian seasoning in a dredge shaker and generously coat each tenderloin.

3. Prepare charcoal grill for 2 zone grilling – hot and cool side.

4. Place each tenderloin on the cooking grate over the hot side of the grill. Cook for 1 minute on each side then turn until all 4 sides have some color.

5. Move the tenderloins to the cool side and continue to cook until internal temperature reaches 135-140 degrees. The total cook time is about 15 minutes.

6. Remove the tenderloin from the grill and loosely cover it with foil. Rest at room temperature for 10 minutes.

7. Split the French bread in half lengthwise and spread garlic butter on each side. Toast the bread lightly on the grill.

8. Slice the pork tenderloin into thin medallions. To build the grinder sandwich: place a couple of slices of provolone on the bread followed by thin slices of the pork. Top with more cheese and place back in the oven or on the grill just long enough to melt the cheese. Top with the grinder slaw and slices of tomato along with the top half of French bread.