Whisk the remoulade ingredients together very well and refrigerate for at least one hour.
Preheat a charcoal grill to 400f (Medium-High).
Season tenderloins on all sides with the 4 tsp of Cajun rub.
Grill the tenderloins, turning occasionally, until they reach an internal temperature of 145f, about 22-30 minutes. Remove from the grill and let rest on a raised rack for 10 minutes.
Split the loaves in half and grill (split side down) until toasted.
Whisk the dressing ingredients together and toss with the shredded lettuce.
Slice the pork tenderloins very thinly and at a 45 degree angle.
Top each baguette bottom with the shredded lettuce, tomatoes, and sliced pork. Slather the top buns liberally with the remoulade.
Cut each po'boy in half, for 4 very filling sandwiches. Cut each one into 6 pieces for a more reasonable serving or for making a party platter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 serving (124g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 61 (41%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 58.2mg||18 %|
|Sodium 225.5mg||8 %|
|Potassium 389.6mg||10 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2g|
|Protein 18g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 147
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