With the exception of one slight hiccup when our propane tank ran out of gas forcing us to use the oven on a hot day in Tennessee…ick…these were yummy. Please ignore the meat thermometer/fork holes through the meat :). I really was wary of the sauce for some reason when I first read it even though it’s really no different than the idea of BBQ Ranch salad dressing, but it was quite a nice complement to the pork and very tasty. I think it was based on some terrible light ranch I had in a restaurant recently, but this all worked out just fine!
Grilled Pork Tenderloin Sandwiches
I didn’t change anything about this recipe other than the non-grilling part. I found this recipe at: MyRecipes.com
- 1/4 c. hot jalapeño jelly (I used hot pepper jelly)
- 1 tsp. water
- 1 Tbsp. paprika
- 1 1/2 tsp. salt
- 1 tsp. granulated sugar
- 1 tsp. brown sugar
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 2 (1-pound) pork tenderloins, trimmed
- Cooking spray
- 1/4 cup light ranch dressing
- 1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull’s-Eye)
- 8 hamburger buns or Kaiser rolls
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.