2 Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portions registers 155°. Remove from grill, and let stand 10 minutes. Chop or slice, and serve on hamburger buns. Drizzle each sandwich with 1 Tbsp. Vidalia Onion Barbecue Sauce.
Lightly brush tenderloins with 1 teaspoon each olive oil.
Season tenderloins with salt, pepper, and garlic powder (half each). Rub to incorporate.
Grill over medium-high heat with grill cover closed for about 10-12 minutes on each side or until a meat thermometer inserted into thickest portions registers 155°.
Remove from grill, and let stand 10 minutes.
Chop or slice tenderloin. Toss in barbecue sauce.
Divide pork between 6 sandwich rolls, placing some inside each roll.
OPTIONAL INGREDIENTS: Heat oil in a large skillet. Add onions and saute until tender. Place some sauteed onions on top of the pork on each sandwich.
Top with extra barbecue, if desired, and a slice of cheese. Broil for 2-5 minutes to melt cheese, if desired.
You can also make these yummy sandwiches using leftovers. If you have some leftover pork chops, pork steaks, or tenderloin, chop it up, reheat it, then assemble the sandwiches like in the recipe.If you want to use pork chops instead of pork tenderloins, place about 4 boneless pork chops on a baking sheet, brush with barbecue, and bake at 425-degrees for about 30 minutes, or until cooked through. Then assemble the sandwiches as described in the recipe above.