Carolina BBQ Pork Tenderloin Sandwich

4 sandwiches
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When you've got a BBQ craving, this Carolina BBQ Pork Tenderloin sandwich is it. Topped with our fan-favorite Jalapeño Havarti for an extra kick of heat.


  • For the Carolina-Style BBQ Sauce:
  • 1 quart apple cider vinegar
  • 1 clove garlic, chopped
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 2 tablespoons black pepper
  • 2 tablespoons cayenne pepper
  • 2 tablespoons paprika
  • 1 tablespoon mustard powder
  • For the Sandwich:
  • 3-4 cups Carolina-Style BBQ sauce (recipe below), divided
  • 1 (1 1/2-pound) pork tenderloin
  • 4 kaiser rolls, split
  • 1 cup coleslaw
  • 1 (6-oz) package Roth Jalapeño Havarti cheese, sliced 1/8-inch thick


For the Carolina-Style BBQ Sauce:

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

For the Sandwich:

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