Barbecued Pork Tenderloin Sandwiches

Barbecued Pork Tenderloin Sandwich

Barbecued Pork Tenderloin Sandwich


Makes 6 servings


1/2 cup ketchup
1/3 cup packed brown sugar
2 tablespoons bourbon or whiskey (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 clove garlic, minced
2 whole pork tenderloins (about 3/4 pound each), well trimmed of fat
1 large red onion, cut into 6 (1/4-inch-thick) slices
6 hoagie rolls or kaiser rolls, split


  1. Prepare barbecue grill for direct cooking.
  2. Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, red pepper and garlic in small, heavy saucepan with ovenproof handle; mix well. Set saucepan on one side of grid.*
  3. Place tenderloins on center of grid. Grill tenderloins on uncovered grill over medium-hot coals 8 minutes. Simmer sauce 5 minutes or until thickened, stirring occasionally.
  4. Turn tenderloins with tongs; continue to grill, uncovered, 5 minutes. Add onion slices to grid. Set aside half of sauce; reserve. Brush tenderloins and onion with remaining sauce.
  5. Continue to grill, uncovered, 7 to 10 minutes or until internal temperature reaches 160°F when tested with meat thermometer inserted into thickest part of tenderloins.**
  6. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve tenderloins crosswise into thin slices. Separate onion slices into rings. Divide meat and onion rings among rolls; drizzle with reserved sauce.

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