Ingredients

• Glaze:
• 1 c. Brown Sugar Bourbon
• ½ c. Great Value Brown Sugar
• pinch of Great Value Red Pepper Flakes
• ½ TBSP cornstarch
• ¼ c. water
• Pork:
• 2 pork tenderloins
• salt & pepper
• 2 TBSP olive oil
• Pickled Vegetables:
• Green Bell Pepper-cut into strips
• Red Bell Pepper-cut into strips
• Yellow Bell Pepper-cut into strips
• Red Onion-cut into strips
• 12 oz. can Boulevard Tequila Barrel Lime Gose
• ½ c. white vinegar
• ½ c. Great Value Sugar
• ¼ c. sea salt
• Bacon–Jalapeno Mayonnaise:
• 4 strips Great Value Hickory Smoked Bacon-cooked crisp & crumbled
• ½ c. Great Value Mayonnaise
• 1 tsp bacon fat (from cooking bacon)
• 1 TBSP pickled jalapeno slices-finely chopped
• Bread:
• 1 loaf Bakery Italian Bread- cut into 2 inch slices

Instructions

1. Glaze:
2. In a microwave safe bowl, combine bourbon, brown sugar, and red pepper flakes. Microwave on high for 2 minutes. Meanwhile, in a small cup, combine cornstarch and water. Pour half of cornstarch mixture into bourbon mix and microwave for 30 seconds. Add more cornstarch mixture until bourbon glaze reaches a thicker consistency.
3. Pork:
4. Heat olive oil in an oven proof skillet. Brown tenderloins on all sides while brushing frequently with glaze. Place in a 375 degree oven and bake until internal temperature reaches 140 degrees, brushing with glaze frequently. Tent with foil and allow to rest for 10 minutes. Thinly slice pork for sandwiches.
5. Pickled Vegetables:
6. In a sauce pan, combine gose, vinegar, sugar, and salt. Bring to a boil. Add vegetables, cover, and remove from heat. Allow to soak for 10 minutes before draining.
7. Bacon–Jalapeno Mayonnaise:
8. Combine bacon, jalapeno, bacon fat, and mayonnaise.
9. Bread:
10. Cut Italian bread into 2” thick slices. Using a knife, cut a pocket in the center of each thick slice. Place on a baking sheet and toast both sides under the broiler.
11. Assembly:
12. To assemble sandwiches, spread a generous amount of bacon mayonnaise on the inside of the sandwich pocket. Layer in pork and pickled vegetable. Serve warm.