Cuban Po' Boy

Directions

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   1.
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   To brine the pork: Combine 1 1/2 cups cold water, 3 tablespoons salt, sugar, garlic, and ginger in a medium saucepan.
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   Bring to a boil, remove from the heat, and stir in the rum.
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   Cool to room temperature.
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   Put the tenderloins in a bowl or shallow container and pour the brine over them.
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   (Or put the tenderloins and brine in a large re-sealable plastic bag.)
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   Cover and refrigerate at least 1 hour or up to 4 hours.
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   2.
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   Meanwhile make the slaw: Soak the shallots in cold water for 5 minutes.
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    Toss the cabbage, shallots and 1 1/2 teaspoons salt in a colander set in the sink.
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    Set aside to drain for at least 30 minutes and up to 1 hour.
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    Rinse the cabbage and pat dry.
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    Toss with the peanut oil and vinegar in a large bowl and season with salt.
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    3.
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    Preheat a grill to medium-high heat.
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    Drain and pat the tenderloins dry, then brush with the olive oil and sprinkle with pepper.
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    Grill the tenderloins, turning as needed to mark all sides, and until an instant-read thermometer inserted in the thickest part of the tenderloin registers 145 degrees F, about 8 minutes per side.
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    Set the tenderloins on a cutting board to rest for 5 minutes before slicing.
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    4.
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    While the tenderloins cook, toast the rolls on the grill.
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    Brush the bottom half of the toasted rolls with the Creole mustard and mayonnaise.
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    Lightly melt the cheese on the top halves of the toasted bread.
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    5.
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    Thinly slice the tenderloins and layer on the bread with the slaw, pickles, and pickled peppers, if desired.
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    Serve.