Back when I was a summer intern in college, I would often eat at a certain restaurant for lunch. Once of my favorite things on their menu was oddly enough the salad that accompanied the meal. What made the salad so good was the barbecue ranch dressing that accompanied it. Whoever thought to combine ranch dressing with a sweet barbecue sauce was genius! When I saw the recipe for this sandwich and it called for a barbecue ranch sauce I knew I needed to try it! The pork was tender and moist, as always, but the sauce made the sandwich even better. The original recipe called for Kaiser rolls to be used, but my husband and I both thought the roll had too much bread for this particular sandwich. Next time I will try regular hamburger buns and see if that makes a difference. On another note, our family tends to grill even through the winter, but for those that don’t the pork could also be cooked in the oven.
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
1/4 cup light ranch dressing
1/4 cup sweet barbecue sauce (I used K.C. Masterpiece Original)
8 hamburger buns
Prepare grill to medium-high heat.
Combine pepper jelly and water; set aside.
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 155 degrees.
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.
Source adapted from: www.MyRecipes.com
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