Caribbean-style Pork Tenderloin Sandwiches

Description
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
vegetable cooking spray French baguettes or sourdough French baguettes or rolls
 * 2 (0.75 lbs) pork tenderloins, trimmed of visible fat
 * 1 cup apple cider or apple juice
 * 1 large onion, sliced
 * 1 tablespoon barbecue sauce
 * 1 teaspoon minced garlic (1 medium clove)
 * 1/8 teaspoon ground cinnamon
 * 1/8 teaspoon crushed red pepper flakes (use cayenne pepper for extra heat)
 * 1/8 teaspoon ground cloves
 * 1/4 teaspoon grated fresh ginger
 * 1/4 teaspoon ground thyme

Directions

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