After a long day of hiking to chilly creek waters down a hot canyon I want a filling meal.
After a seven mile hike in ninety degree heat (And a few beers while swimming at the pools at the bottom of the canyon) I will for sure be starving and ready to eat all kinds of pork products and maybe something pizza ish when I get home.
This calzone hits the spot.
The pork tenderloin caramelizes wonderfully in the BBQ bath in the oven. After a long hike this recipe is easy to throw together and very filling.
I also think the honey mustard flavour of the BBQ sauce would go great with goat cheese, if you were to substitute that for the feta.
Carolina BBQ Sauce Roasted Pork Tenderloin Calzone with Feta Cheese
1 cup Trader Joe’s Carolina BBQ Sauce
1 small pork tenderloin
2 whole wheat pizza doughs
1/2 cup feta cheese, crumbled
1/2 cup mozzarella or sharp cheddar cheese, shredded
1/4 cup butter or olive oil
1 tsp garlic powder
1 tsp garlic salt
1 tsp dried oregano
Chop the tenderloin into a few hunks and pour the BBQ sauce over it in a baking pan. Cook at 375 for thirty minutes until the pork is cooked and tender.
Set the pizza dough on the counter to rest.
Remove the pork from the oven and put the chunks on a cutting board. Let it sit and cool ten minutes before chopping.
Roll out the pizza dough and than cut it into four squares.
In the center of each square put the pork in sauce and the cheese.
Fold each square over and than crimp the edges.
Mix the butter (melted) or olive oil, the garlic, garlic salt and oregano.
Drizzle this over the calzones, on a baking tray.
Bake for twenty five minutes at 375.
Return the chunks to the BBQ sauce and
