Recipe of the Month: Barbecue Pork Sandwiches

IMG_2265This recipe comes from the Pampered Chef’s Fall/Winter 2007 Season’s Best Recipe Collection. (Yes, that long ago I actually was a Pampered Chef consultant. It only lasted about a year before I decided it wasn’t for me.) Even though the recipe is written to use with some Pampered Chef equipment such as their wonderful deep dish baker, this recipe is easy to modify for traditional cooking methods. It is one of my husband’s favorite meals and we traditionally serve it with homemade potato salad. The original recipe calls for small rolls (we used mini-kaiser rolls) to make “miniature” sandwiches but we have started using larger hoagie rolls.


1 pork tenderloin (about 1 pound)

1 tablespoon vegetable oil

2 T. Pampered Chef’s Smoky Barbecue Rub (we use McCormick’s Grill Mates Pork Rub but you can use any type of barbecue rub)

8 small rolls or 4 large rolls

1 medium onion, sliced into 1/4″ slices

3 T. Barbecue sauce


Trim fat and silver skin from pork tenderloin. Brush with oil. Evenly rub pork with barbecue rub. Arrange onions in bottom of deep dish baker and place pork on top.

Deep Dish Baker – Cover baker and microwave on high for 6 to 10 minutes or until temp reaches 150 degrees. Check temp after 6 minutes and then at every 2-minute interval. Remove baker from microwave and let stand, covered, 10 minutes. (Temperature will rise to 160 degrees for medium doneness.)

Regular Oven – Heat oven to 400 degrees. Bake in pan for about 30 minutes or until meat reaches 150 degrees. Let stand for 10 minutes.

Grill – Heat grill for medium heat. Lightly oil grill. Place tenderloin on and grill for about 20 to 30 minutes or until desired doneness. Let stand 5 to 10 minutes.

Cut pork into 1/4″ slices and arrange over rolls. Top with onions. Spread barbecue sauce over top half of each roll; top sandwiches and serve.

Makes 8 small sandwiches or 4 larger ones.


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