Caribbean-style Pork Tenderloin Sandwiches

This recipe makes a wonderfully tasty Pork sandwich, and is a favorite with the men in my family. You can adjust the "heat" to your liking.

Ingredients

 * 2 (0.75 lbs) pork tenderloins, trimmed of visible fat
 * vegetable cooking spray
 * 1 cup apple cider or apple juice
 * 1 large onion, sliced
 * 1 tablespoon barbecue sauce
 * 1 teaspoon minced garlic (1 medium clove)
 * ⅛ teaspoon ground cinnamon
 * ⅛ teaspoon crushed red pepper flakes (use cayenne pepper for extra heat)
 * ⅛ teaspoon ground cloves
 * ¼ teaspoon grated fresh ginger
 * ¼ teaspoon ground thyme
 * French baguettes or sourdough French baguettes or rolls

Directions

 * 1) Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot.
 * 2) Add tenderloins and cook about 10 minutes or until browned.
 * 3) Turn occasionally.
 * 4) Combine the apple cider or juice with the remaining ingredients in a bowl.
 * 5) Pour over the tenderloins.
 * 6) Insert a meat thermometer into the thickest portion of the tenderloin.
 * 7) Bring to a boil.
 * 8) Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F.
 * 9) Occasionally, baste with the pan juices.
 * 10) When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing.
 * 11) While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes).
 * 12) Slice the tenderloins diagonally across the grain into thin slices.
 * 13) Serve on a baguette or roll sliced in half lengthwise.
 * 14) Top the sliced pork with the "sauce".