• Login / Register
  • My Account
    • Login / Register

Chairman's Reserve

  • Beef
  • Pork
  • Cooking Inspiration+
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us
  • Beef
  • Pork
  • Cooking Inspiration
    • Recipes
    • Explore BBQ
  • Store Locator
  • Contact Us

Recipes BBQ Inspired pork tenderloin tailgate sub
pork tenderloin tailgate sub

pork tenderloin tailgate sub

Difficulty Rating: difficulty rating

SHARE THIS RECIPE:
serving size: 8-10
prep time: 15 minutes
cook time: 1 hour
cut: pork tenderloin
method: grilling

This hearty sub delivers it all — fresh ingredients, flavorful condiments and juicy pork tenderloin.

Ingredients

2 Chairman’s Reserve® Pork tenderloin
1 extra-long baguette or roll
Italian dressing (for marinade)
Big Poppa’s Desert Gold Citrus Garlic Seasoning
Oil & vinegar
Provolone cheese, thinly sliced
Tomatoes, sliced
Pickles, sandwich slices
Sweet white onion, thinly sliced
Lettuce, shredded

pork tenderloin tailgate sub

Directions

  1. Marinade pork tenderloin in Italian dressing for one hour in the fridge.
  2. Preheat your grill for a 2-zone cook — one side for grilling at a higher heat, one side for roasting at a lower heat.
  3. While your grill is heating up, prep your sandwich toppings.
  4. Slice your baguette or roll down the middle (make sure it stays intact).
  5. Once your grill is ready, grill the pork tenderloin on the sear side for about 2 minutes, then roll to another side and sear for 2 minutes, continue until evenly seared on all sides.
  6. Once evenly seared, check the internal temperature of the pork, should be around 110ºF.
  7. Once at 110ºF, place pork on the roasting side of your grill and cook until internal temp is around 140ºF.
  8. Once internal temp is 140ºF, pull from grill, rest for 5 minutes, then slice.
  9. Assemble your sub by spreading mayo on the bottom slice of bread, then layering in lettuce, onion, pickles and tomatoes — drizzle with oil, vinegar and add pork slices on top. Include any other condiments you want to add.
  10. Slather more mayo on the top side of the bread and add the provolone cheese.
  11. Slice into sections and serve.

Pro tip: When slicing the sandwich, wrap tightly in plastic wrap to hold it together and slice through the plastic wrap for easy slicing.

Pro tip: Cooking with medallions? Grill for 3 to 5 minutes over medium heat, turning the cuts after 2 to 3 minutes. Pull off the heat when each cut of pork hits 145º F with a cooking thermometer, then let rest for about 10 to 15 minutes.

Recipe courtesy of pitmaster Sterling Ball.

International Websites

Follow Us

Facebook icon Instagram icon

Contact Us

This field is for validation purposes and should be left unchanged.

FRED ROBLES


Fred Robles knows meat. A butcher by trade and owner of Rio Valley Meats in Weslaco, Texas, Fred entered his first barbecue competition with a borrowed smoker and a love for barbecue. After placing fifth in chicken during his first competition, he was hooked. Since then, he has been awarded hundreds of first place categories, 95 Grand and Reserve Grand Championships and was named the 2019 American Royal World Champion and 2019 National BBQ Grand Champion. His most recent accomplishment was winning second place in ribs at the 2021 American Royal World Championship.

STERLING BALL


“When I realized that cooking could become a creative outlet for me… that’s when I was hooked.”
– Sterling “Big Poppa” Ball

With more than 30 years of cooking experience, Sterling “Big Poppa” Ball’s passion for cooking outdoors has led him to have his hand in almost every aspect of the barbecue world. From veteran pitmasters to weekend warriors, outdoor cooks across the nation trust Sterling’s taste when it comes to which meats, rubs and sauces to use.

As the head cook of the Big Poppa Smokers BBQ Team, he has won over 140 first place trophies. In addition to those awards, Big Poppa Smokers is the first team west of Oklahoma to win the American Royal Invitational (2012) and has cooked in over 10 different states. Sterling has been the KCBS National Pork champion, Tri-State Champion, 3x CA Team of the Year, inducted into the CA BBQ Hall of Fame, and has consistently ranked in the top 20 in KCBS since 2012.

 

TUFFY STONE


Tuffy Stone is an American chef who has competed in the barbecue circuit since 2004. His classical French culinary training and obsession with precision have earned him the nickname “The Professor.”

He has won Grand Champion titles in nearly every major barbecue competition, recently earning his sixth world championship title and has been inducted into barbecue’s Hall of Fame. He runs the “Cool Smoke” competition team, owns a restaurant called The Westover and a catering business called A Sharper Palate, and has released a cookbook – Cool Smoke: The Art of Great Barbecue

JUSTIN MCGLAUN


Iowa barbecue competitor Justin McGlaun has been in the game for a decade. Most weekends, he and his family can be found cooking across the country. His team, Lucky’s Q, has participated in nearly 200 competitions and won 24 Grand Championship and 22 Reserve Grand Championship titles. Some of their biggest wins are the Sam’s Club National Championship and King of the Smoker. It looks like barbecue talent runs in the family; Justin’s 8-year-old son, Gavin, took home first place at the 2019 American Royal in Kansas City.

COVID-19 Response