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Preheat grill to 450 degrees. Remove the marinated pork from package and place directly on the grill. Cook each side for about 5 minutes, turning to brown evenly on all sides.
Create a double layer of foil. Transfer the seared pork loin to the foil. Wrap loosely and return to the grill. Cover and cook for about 30 minutes. (Watch carefully and check the internal temperature. Cooking times will vary based on heat and type of grill, size of pork loin, etc.)
While the pork loin is grilling, in a large bowl combine all remaining ingredients except the cabbage mix and bell pepper. Whisk to combine well.
Add the cabbage and peppers to the slaw dressing and stir and toss to coat well.
When the pork has reached an internal temperature between 145 - 160, remove from the grill. Let rest for 10 minutes. Slice into sandwich sized serving pieces.
Split the dinner rolls into sandwich style pieces. Spread each lightly with butter. While the grill is still hot, toast cut side down until the rolls are warm and butter is melted.
Assemble the sandwich on a split buttered & toasted dinner roll with a slice of tomato, 1-2 slices of grilled pork tenderloin, pickles and tangy slaw.