German-Style Barbecued Pork Sandwiches


Pork tenderloin with German mustard and breading, grilled and served with curry ketchup and fries with "Pommes Frites" sauce
Course Barbecue, Entree, Grilling, Pork Tenderloin, Sandwiches
Cuisine Germany
Keyword Barbecue, Barbeque, Curry Ketchup, grilled, Grilling, Pretzel roll
Servings 6 people



  • Prepare grill to medium-high heat.
  • Pat tenderloins dry and rub with mustard and German "Paniermehl" bread crumb coating.
  • Slice baguettes into 6 six-inch segments; slice open and spread with mustard.
  • Sprinkle with salt and pepper and place on grill. Grill for 10 minutes on each side, or until an instant-read thermometer inserted in thickest part reads 155 degrees F.
  • Let cooked tenderloins stand, loosely covered with aluminum foil, for about 10 minutes (internal temperature will rise 5 to 10 degrees).
  • Slice pretzel buns in half, add tenderloins and garnish with tomato, garlic pickle slices. Add curry ketchup.
  • Optional: serve with "pommes frites" (french fries) and German "Pommes" sauce