Pork Tenderloin Sandwiches


  • 1/4 cup hot pepper jelly
  • 1 teaspoon water
  • 1 tablespoon paprika
  • 1 1/2 teaspoons salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 2 (1–pound) pork tenderloins, trimmed
  • Cooking spray
  • 1/4 cup light ranch dressing
  • 1/4 cup sweet barbecue sauce (I used K.C. Masterpiece Original)
  • 8 hamburger buns


  1. Prepare grill to medium-high heat.
  2. Combine pepper jelly and water; set aside.
  3. Combine paprika, salt, sugar, brown sugar, chili powder, cumin, and black 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 160 degrees. (The meat’s temperature will rise the last 5 degrees while it is resting)
  4. 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.


You can also prepare the pork in the oven if it is too cold outside. Just preheat your oven to 500. Bake for 5 1/2 minutes. Brush pork with jelly mixture. Turn oven off, and let meat cook for 45 minutes to 1 hour. DO NOT open your oven until all of the time has passed, as you will lose too much heat, and the meat will not cook properly.



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