Following my BBQ overload a few weeks back I thought I would be swearing off BBQ of any kind for the next month. Apparently not. I’ve been secretly craving BBQ pork for the last week or so and when I stumbled upon this recipe for grilled pork tenderloin sandwiches, I thought it would be a nice way to mix up traditional BBQ.
I did choose to omit the jalapeño jelly as we are not fans of super spicy food in my house. If you do choose this option, mix the jelly and water together and brush over the pork while it is grilling. I mixed up the paprika, salt, sugars, chili powder, cumin and black pepper in a ziploc bag along with a little olive oil and marinated the tenderloins overnight.
Fire up your grill (or broiler) and place the tenderloin on the grill rack for about 15 minutes, turning occasionally. Grill an additional 5 minutes until the internal temperature reaches 155° and the meat is slightly pink in the center.
While the pork is grilling, combine the ranch dressing and barbecue sauce in a bowl and stir well. Set off to the side until ready to serve.
Remove the pork from the grill and allow to rest on a cutting board with foil tented on top for about 10 minutes. Thinly slice the pork. Serve the pork on the buns with the ranch mixture and enjoy!