German-Style Barbecued Pork Sandwiches

Kitchen Cookware
Serve these über-deutsche sandwiches for a casual Oktoberfest party, with potato salad and a cold lager or pilsner.
Course Sandwiches
Servings 6


  • 2 pork tenderloins 12-ounces each
  • 3 tablespoons German hot mustard plus more for bread
  • sea salt and freshly ground pepper
  • long or short pretzel baguettes allow 6 inches per person
  • 1 cup German curry ketchup
  • 2 German garlic barrel pickles sliced


  • Prepare grill to medium-high heat. Pat tenderloins dry and rub 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.
  • Slice baguettes into 6 six-inch segments; slice open and spread with mustard.
  • Let cooked tenderloins stand, loosely covered with aluminum foil, for about 10 minutes (internal temperature will rise 5 to 10 degrees). Slice very thinly and divide among prepared baguettes. Garnish with curry ketchup and pickles, and serve.

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