Indoor Barbecue Pork Sammies

Name: Indoor Barbecue Pork Sammies
Total time: 30 min
Ingredients: 3 tablespoons bacon fat (substitute with a combination of butter and olive oil); 2 (1-pound) pork tenderloins; 1 tablespoon prepared steak seasoning (substitute with a combination of garlic salt and onion salt); 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 1 cup barbecue sauce; 6 to 8 soft hamburger buns; coleslaw; pickles; more sauce!

Estate Comforts

Indoor Barbecue Pork Sammies

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The Strategy:

We are taking the classic, messy joy of a backyard barbecue and elevating it into an effortless, weather-proof indoor technique. By heavily searing whole pork tenderloins in deeply savory bacon fat before finishing them in the oven, we create an incredible crust that holds up perfectly under a thick glaze of barbecue sauce. Slicing the tenderloin thin rather than shredding it gives these sandwiches a refined, deliberate texture while maintaining all the bold, comforting flavors of a slow-smoked roast.

Serves: 6 to 8 | Total Time: 30 minutes till it’s ready

Ingredients

3 tablespoons bacon fat (substitute with a combination of butter and olive oil)
2 (1-pound) pork tenderloins
1 tablespoon prepared steak seasoning (substitute with a combination of garlic salt and onion salt)
1 teaspoon kosher salt
1 teaspoon coarse black pepper
1 cup barbecue sauce

For the sammies

6 to 8 soft hamburger buns
coleslaw
pickles
more sauce!

Ingredients arranged: two raw pork tenderloins, a jar of bacon fat, a bowl of steak seasoning, salt, pepper, a bottle of thick barbecue sauce, a bag of soft hamburger buns, a bowl of crisp coleslaw, and a jar of sliced dill pickles arranged around a heavy cast-iron skillet.

Instructions

Brown and roast the pork

Preheat your oven to 350°.
Heat the bacon fat in a cast-iron skillet over medium-high heat.
Season the tenderloins with steak seasoning, salt, and pepper.
Place the tenderloins in the hot fat (it will spit back at you, so be careful). Brown the pork on all sides, about 5 minutes.
Use a potholder to place the skillet into the oven. Roast the pork for 15 minutes.

Sauce, Slice, and Serve:

Carefully (remember that potholder) remove the skillet from the oven.
Pour 1 cup (or more) barbecue sauce over the pork.
Return the skillet to the oven until it reaches an internal temperature of 145°, about 5 to 10 minutes more.
Remove from the oven.
Cover the meat with aluminum foil and rest for 10 minutes.
Transfer to your work surface and cut into thin slices.
Pile sliced pork onto each bun. Top with extra sauce, coleslaw, and pickles. Yee haw!

Thing to Note:

Things to Note:

Things to Note: You can render bacon fat by cooking several strips of bacon in a skillet. Once the bacon browns and crisps, remove it and cool the fat remaining in the skillet to room temperature. Spoon the fat into a resealable plastic container and put it in the fridge till you want to use it. It will last for a long, long time. Keep the bacon for delicious BLTs!

A cook's hands using a sharp chef's knife to cut thin slices from a massive, steaming, glazed barbecue pork tenderloin on a thick wooden cutting board, with dark sauce dripping onto the board.

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The Heart of the Table

A platter of overflowing barbecue pork sandwiches instantly relaxes a room. It is the culinary equivalent of unbuttoning your collar. Serving this casual, hands-on meal demonstrates a confident kind of hospitality—one that prioritizes joy, messiness, and laughter over stiff formality.

8 guests gathered around the table laughing, eating, and drinking cold beer in a Palm Beach Estate, holding messy barbecue pork sandwiches, with a large cast-iron skillet of glazed pork tenderloin anchoring the center of the joyful feast.

Neighborly Grace

THE PRESENTATION: Serve the sliced pork directly from the cast-iron skillet it was roasted in. Surround it with a beautiful wooden board holding warm, toasted buns and small ceramic crocks of crisp coleslaw, sharp dill pickles, and extra barbecue sauce so guests can build their own 'sammies'.
THE POUR: Barbecue demands beer. Serve a cooler full of ice-cold, crisp pilsners or an amber ale with enough malt structure to complement the sweet and smoky sauce.
THE VIBE: Spirited, loud, and incredibly casual. This is the perfect menu for a Saturday afternoon gathering when you want the energy of a cookout without actually having to stand over a grill.

Chef’s Recommendations

Beans with the Sandwich: Souped-Up Baked Beans
The Cookout Side: Big Battered Onion Rings with Horseradish Sauce
The Classic BBQ Side: Classic Cabbage and Carrot Coleslaw
The Sweet at the End: Perfect Peach Pie

The Estate Table

Build tonight’s menu around this dish.

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Indoor Barbecue Pork Sammies

Indoor Barbecue Pork Sammies

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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