These pork sandwiches are ready to ride. Grill the tenderloin and assemble the sandwiches at home. Wrapped in foil, they will stay warm while you travel to your picnic destination. Or slice and refrigerate the meat, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress the sandwiches themselves.
1/4 cup hot jalapeño jelly
1 teaspoon water
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
1/4 cup light ranch dressing
1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye)
8 (1 1/2-ounce) hamburger buns or Kaiser rolls
How to Make It
Prepare grill to medium-high heat.
Combine jelly and water; set aside.
Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).
Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.
I first made this recipe when it came out in 2005 for a weekend get-away with the family. It's delicious, easy to pack and a family favorite. I have made this recipe countless times since and will continue to make it-along with the potatoes. No changes necessary-spice is just right. Two thumbs up!
This was outstanding! The rub & glaze are incredible!! Made slaw from Barbecue Chicken Sandwiches (CL May 2012) and slice of tomato added to sandwich. Served with Spicy Grilled Sweet Potatoes (CL March 2001). Awesome meal!! Only used 1(1pound) tenderloin. Used other next night in Pork and Vegetable Stir-Fry with Cashew Rice (CL Jan. 2007). Also fabulous!! Two wonderful meals!!
Great recipe! I will definitely use this one again. The tastes are quite pronounced but not overpowering. I made this for a quick summer dinner with friends and even the kids liked them. Like one of the other readers I made "sliders". I used Rhodes rolls that I made a bit earlier in the day. I served them with baked beans but I think they would be very good with a coleslaw.
I make these pork tenderloin sandwiches often and have gotten many compliments and requests for the recipe. I make them as sliders instead of a full sandwich using Costco dinner rolls or Hawaiian sweet rolls. I always use Hidden Valley Light Ranch dressing and Regular Bulls-Eye Barbecue Sauce. The sauce is sooo incredible that people find it hard to believe that it is that simple. GREAT recipe!!!
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