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Carolina Pork Tenderloin BBQ Sandwich

Yield
4 sandwiches
Active Time
Cook Time
Total Time
A Southern sandwich with the added zing of Roth’s Jalapeño Havarti.

Ingredients

  • 3 - 4 cups Carolina-style BBQ sauce (recipe below), divided
  • 1½ pound pork tenderloin
  • 4 kaiser rolls, split
  • 1 cup coleslaw
  • 4 slices Roth® Jalapeño Havarti (approx. 1/8” thick)
  • _
  • BBQ Sauce/Marinade
  • 1 quart apple cider vinegar
  • 1 clove garlic, chopped
  • 1 teaspoon sea salt
  • 1 tablespoon sugar
  • 2 tablespoons cayenne pepper
  • 2 tablespoons paprika
  • 1 tablespoon mustard powder
  • 2 tablespoons black pepper

Method

  1. Prepare BBQ sauce/marinade.
  2. Marinate pork in 2 cups BBQ sauce for at least 3 hours (preferably overnight).
  3. Preheat grill; grill tenderloin to an internal temperature of 155° F, basting often with remaining sauce.
  4. Remove pork from grill, allow to rest for 10 minutes, thinly slice and brush with additional sauce.
  5. Toast rolls and layer with coleslaw, sliced pork and Roth Jalapeño Havarti. Serve sandwiches with a side of barbecue sauce.

Barbecue Sauce/Marinade

  1. Combine first 4 ingredients in saucepan and bring to a boil.
  2. Simmer for 15-20 minutes; add remaining 4 ingredients. Let cool for 2 hours (or overnight), divide into 2 portions, for sauce and marinade.