Ingredients

1 red onion, halved, thinly sliced

1 1/2 cups boiling water

1 cup plus 2 tablespoons orange juice

6 tablespoons distilled white vinegar

1/2 teaspoon (scant) salt

Vinaigrette

• 1 garlic clove, peeled
• 1/2 teaspoon smoked salt or coarse kosher salt
• 3 tablespoons purchased tomato-based barbecue sauce
• 2 tablespoons orange juice
• 2 tablespoons fresh lime juice
• 1/2 cup olive oil

Pork

• 1 tablespoon coarsely ground black pepper
• 1 tablespoon smoked Spanish paprika (Pimentón de La Vera)*
• 1 teaspoon smoked salt or coarse kosher salt
• 2 (1-pound) pork tenderloins
• Nonstick vegetable oil spray
• 6 large onion rolls, split, toasted

• *Available at some supermarkets and specialty foods stores, and from tienda.com.

Description

Instead Of Pork Shoulder, This Southern-inspired Recipe Uses Quicker-cooking Pork Tenderloin. For Fullest Flavor, Look For Berkshire Pork Or...

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