These Traeger Pork Tenderloin Sliders are a delicious way to grill up your next pork tenderloin. Grilled in our pellet smoker, the tenderloin is basted with a flavorful sauce and sliced thin for juicy, gotta-have-seconds sandwiches. Combining fresh crunchy coleslaw, BBQ sauce, and crushed potato chips on top adds texture and big flavors to the sliders. This might be the perfect slider for a backyard cookout or game day.
Traeger Pork Tenderloin Sliders
Grilling pork tenderloin on a Traeger is great way to add a subtle smoke flavor to the meat while keeping it incredibly juicy. The sauce, made with teriyaki, sriracha, and chili sauce, adds a layer of heat and sweetness that complements the meat. We use a light dry rub to enhance the pork’s natural flavor, creating a well-seasoned base for the sliders.
The key to a good pork tenderloin is not to cook it above 145°F internal. The old days of 165° pork are over, folks. Then, slice the tenderloin thin and layer onto bakery-fresh rolls.
These sliders are not only packed with flavor but are also easy to make in under an hour. This recipe is a great way to feed a crowd, or just make an easy dinner for your family.
Why You’ll Love This Dish
- Juicy & Smoky – The Traeger grill gives the pork a deep, rich flavor while keeping it tender.
- Easy to Make – With simple ingredients and quick prep, this recipe is hassle-free.
- Bold Flavors – A mix of spicy, sweet, and tangy flavors keeps every bite interesting.
- Perfect for Gatherings – Great for parties, tailgates, or casual dinners.
- Crunchy Texture – The coleslaw and potato chips add an unexpected but delicious contrast.
Try our Creamy Mushroom Pork Tenderloin Medallions!
Traeger Pork Tenderloin Sliders Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Pork Tenderloin – Make sure you don’t get pork loin. It is not the same thing as tenderloin.
- OWYD SPG – If you don’t have our custom SPG yet, you can sub in salt, pepper, and garlic powder instead.
- Onion Powder – I love the Spiceology domestic onion powder, but whatever is in your cupboard will do!
- Sriracha – The real stuff. 😉 The knockoffs are not the same.
- Chili Garlic Sauce – Another Huy Fong staple that is always in my fridge. Lots of my recipes use this stuff. Pick up a jar! You’ll love it!
- Teriyaki Sauce – I linked my favorite store-bought version, or you can make homemade teriyaki sauce.
- Bakery Rolls – Pictured here are fresh potato rolls. They were delicious!
- Coleslaw – We have great recipes for Creamy Coleslaw and Vinegar Coleslaw. Pick your pleasure!
- BBQ Sauce – My favorite pre-made barbecue sauce is Blue’s Hog sauce. We also have a great Honey BBQ Sauce recipe that would be perfect!
- Crushed Plain Potato Chips – Kettle cooked will give the best crunch.
We love this Traeger Dijon Pork Tenderloin recipe!
How To Make Pork Tenderloin Sliders On The Pellet Grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat & Season – Heat your Traeger grill to 400°F. Mix salt, black pepper, garlic, and onion powder, then coat the pork tenderloin evenly.
- Grill the Pork – Place the tenderloin on the grill and cook for 10 minutes.
- Prepare the Sauce & Slaw – Mix sriracha, chili sauce, and teriyaki together. Slice the rolls and prepare the coleslaw.
- Baste & Finish Cooking – Flip the tenderloin, brush with sauce, and cook for another 5 minutes. Continue turning and basting every 5 minutes until the internal temperature reaches 145°F. Let it rest for 7-10 minutes.
- Assemble the Sliders – Slice the pork thinly against the grain. Layer onto rolls with coleslaw, BBQ sauce, and crushed potato chips. Top with the bun and serve immediately.
This Grilled Lemongrass Pork Tenderloin is incredible!
FAQ
How should I store leftovers?
Store leftover sliced pork in an airtight container in the fridge for up to 3 days. Keep coleslaw and buns separate to maintain texture.
How do I reheat the pork tenderloin?
Reheat sliced pork in a skillet over medium heat with a splash of broth or BBQ sauce to keep it from drying out. Alternatively, warm it in the microwave in short intervals.
Can I make this ahead of time?
Yes! You can cook the pork a day in advance, slice it, and store it in the fridge. Assemble the sliders fresh when you’re ready to serve.
What can I use instead of pork tenderloin?
If you prefer, try chicken breast, pulled pork, or beef tenderloin for a different take on the sliders.
Love spice? Try our Korean Pork Tenderloin!
Serve This With…
- Smoked Sweet Potatoes – A great side with a hint of sweetness.
- Baked Beans – A classic BBQ side that pairs well with smoky pork.
- Grilled Corn on the Cob – Adds a fresh, summery touch to the meal.
- Pickles & Chips – Perfect for a casual serving option.
Traeger Pork Tenderloin Sliders
Ingredients
- 2 pounds pork tenderloin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon granulated garlic
- ¼ teaspoon onion powder
- 1 ½ teaspoons sriracha sauce
- 1 ½ teaspoons chili sauce
- 1 tablespoon teriyaki sauce
- 6 bakery rolls
- 1 ½ cup coleslaw
- ½ cup bbq sauce
- ½ cup crushed plain potato chips
Instructions
- Preheat your grill to 400 degrees.
- Mix your dry rub ingredients together and coat all sides of your tenderloin.
- Place your tenderloin directly onto the grill top.
- Let cook for 10 minutes.
- While your tenderloin is cooking, mix the teriyaki, chili sauce and sriracha together.
- Also mix your coleslaw together and slice your rolls.
- After ten minutes of cooking, turn your tenderloin over and brush some of the sauce on.
- Close the grill top and let cook for another 5 minutes.
- After 5 minutes turn the tenderloin again and brush sauce on the other side.
- Temp check your tenderloin, turn and brush a coat of sauce every 5 minutes until the thickest end of the tenderloin reaches an internal temperature of 145 degrees.
- When the tenderloin reaches 145 degrees, pull from the grill and let rest for 7-10 minutes.
- After resting, cut your tenderloin into thin slices going against the grain.
- Build your sliders by adding 4 or 5 slices of tenderloin, followed by a generous scoop of coleslaw, a tablespoon of bbq sauce and then finish it by sprinkling some of the crushed potato chips on top.
- Put the top bun on and serve.
