Go Back
Stunning plated serving of Slow-Roasted Pork Tenderloin BBQ Sandwiches, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Slow-Roasted Pork Tenderloin BBQ Sandwiches

Experience the delectable harmony of slow-roasted pork tenderloin, each tender slice bathed in a vibrant, caramelized BBQ glaze. Piled high on soft buns with creamy coleslaw and crisp pickles, these sandwiches offer a delightful interplay of sweet, savory, and tangy notes, creating a true taste of Southern comfort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Roast
  • 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 Serving (Sammies)
  • 6 to 8 soft hamburger buns
  • coleslaw
  • pickles
  • more sauce!

Equipment

  • 1 Heavy aluminum foil sheets
  • 1 Heavy-bottomed cast-iron skillet
  • 1 Heavy-bottomed saucepan
  • 1 Professional pastry brush
  • 1 Precision wooden cutting board

Method
 

  1. Preheat your oven to 350°.
  2. Heat the bacon fat in a cast-iron skillet over medium-high heat.
  3. Season the tenderloins with steak seasoning, salt, and pepper.
  4. 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.
  5. Use a potholder to place the skillet into the oven. Roast the pork for 15 minutes.
  6. Carefully (remember that potholder) remove the skillet from the oven.
  7. Pour 1 cup (or more) barbecue sauce over the pork.
  8. Return the skillet to the oven until it reaches an internal temperature of 145°, about 5 to 10 minutes more.
  9. Remove from the oven.
  10. Cover the meat with aluminum foil and rest for 10 minutes.
  11. Transfer to your work surface and cut into thin slices.
  12. Pile sliced pork onto each bun. Top with extra sauce, coleslaw, and pickles. Yee haw!