Barbecued Pork Sandwiches with Pickled Red Onion

Ingredients for Barbecued Pork Sandwiches with Pickled Red Onion

• 1 red onion, halved, thinly sliced

• 350ml boiling water

• 240ml plus 2 tablespoons orange juice

• 6 tablespoons distilled white vinegar

• 1/2 teaspoons (scant) salt

• 1 garlic clove, peeled

• 1/2 teaspoons smoked salt or coarse kosher salt

• 45ml purchased tomato-based barbecue sauce

• 2 tablespoons orange juice

• 2 matskedar färsk limejuice

• 120ml olivolja

• 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.

Place sliced onion in medium bowl. Pour boiling water over. Let stand 10 minutes; drain well, then return to bowl. Add juice, vinegar, and salt and stir to blend. Cover and chill at least 2 hours and up to 1 day.

Chop garlic with salt to paste; scrape into small bowl. Add barbecue sauce, orange juice, and lime juice to bowl. Gradually whisk in oil. Season vinaigrette to taste with pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

Blend pepper, smoked paprika, and salt in small bowl. Sprinkle seasoning mix evenly over both tenderloins. Let stand at least 30 minutes and up to 2 hours.

Spray grill rack with nonstick spray. Prepare barbecue (high heat). Grill tenderloins uncovered 5 minutes, rolling over to sear all sides. Cover grill and continue to cook until thermometer inserted into thickest part registers 63°C, turning often and moving to cooler part of grill as needed, about 15 minutes longer. Transfer to cutting board; let rest 10 minutes.

Thinly slice tenderloins crosswise into rounds. Mound pork on roll bottoms. Top with well-drained onion slices, then drizzle with vinaigrette. Cover with roll tops and serve, passing extra onion slices and vinaigrette separately.

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