- 1 pork tenderloin
- 16 oz. beef broth
- 12 mini French rolls
- 1/2 jar Mezzetta® Crushed Garlic
- 1 jar Mezzetta Kona Coast® Aloha Sweet Onion Sauce
- *Calculated ingredients may not always be as accurate as the original recipe.
Preheat oven to 500 degrees.
Cut pork tenderloin into 1-inch-thick slices and place in a large, deep skillet. Add beef broth and bring to a boil. Cover and simmer for 2 hours.
Meanwhile, slice mini French rolls into sandwich halves. Arrange cut-side-up on a baking sheet and toast for five to seven minutes, or until edges brown.
Once the rolls have cooled, spread each side with Mezzetta Crushed Garlic.
After 2 hours, drain pork tenderloin slices into a large colander. Pour drained pork onto a large cutting board and shred, pulling apart with two forks. Put the shredded pork back into its pan, covering with the Mezzetta Kona Coast Aloha Sweet Onion sauce, mixing well. Simmer on low heat for 30 minutes.
Fill each sandwich with about three rounded tablespoons of pulled pork and top with
Serve with Italian Picnic Coles Slaw