Tangy Leftover Pork Hoagies Recipes

ITALIAN PORK HOAGIES

Steps:

• Place bottom and top halves of buns, cut side up, on an ungreased baking sheet. Spread pizza sauce on the bottom half of each bun. Top with pork; drizzle with salad dressing. Sprinkle with cheese. , Bake at 350° for 5-10 minutes or until cheese is melted and tops of buns are lightly toasted. Replace bun tops.

TANGY PULLED PORK SANDWICHES

Steps:

• Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork. , Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks. Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw if desired.

TANGY SLICED PORK SANDWICHES

Steps:

• Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.

ITALIAN SLICED CHICKEN AND PORK HOAGIE

Steps:

• Preheat the oven to 500 degrees F.
• Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.
• Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.
• Pulse the giardiniera in a food processor until finely chopped.
• Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
• In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.

TENDERLOIN HOAGIE

Steps:

• For the onions: In a saute pan over medium-high heat, add the oil and allow to warm. Once the pan is heated, add the onions and season with the salt and pepper. Cook until slightly translucent, stirring throughout, 3 to 4 minutes. Hold warm.
• For the rolls: Butter the rolls. In a saute pan or on a grill, place the rolls and cook until browned, interior side, 2 to 3 minutes.
• For the beef: Sprinkle the steak on both sides with salt and pepper. Add the oil to a saute pan over medium-high heat, and once heated, cook the beef for 2 minutes on each side.
• During the cooking of the beef, season the tomatoes with salt and pepper and toss the lettuce with the blue cheese dressing. Once the steaks have cooked, place a quarter of the dressed lettuce on a bottom bun. Next, place 3 tomatoes, 3 slices beef, a quarter of the onions and finish with the top bun. Repeat with the remaining ingredients and serve.

TANGY PORK CHOPS

Steps:

• Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (65 degrees C).

TANGY MARINATED PORK CHOPS

Steps:

• Mix marinade ingredients in shallow dish.
• Add chops and turn to coat well.
• Cover, set aside for 30 minutes, basting occasionally.
• Place chops on broiling pan, spoon marinade over top.
• Broil chops for 2 minutes.
• Reduce heat to moderate and continue cooking 8 minutes on each side, basting occasionally with marinade.

TANGY LEFTOVER PORK HOAGIES

Steps:

• Melt margarine in a large sauce pan over medium heat.
• Add onions & mushrooms.
• Sauté till onion is golden.
• Add Worcestershire sauce, lemon juice, sugar, paprika, Mrs Dash, Cayenne.
• Stir to blend.
• Bring to a boil.
• Stir often.
• Add pork allow to simmer until pork is heated through.
• Divide pork & sauce on to 3 hoagies.
• Serve.