| | Directions | | Prepare grill to medium high heat. Combine jelly and water and melt in the microwave for a few seconds to melt; set aside. Combine paprika and next 6 ingredients (through black pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray, cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 15 minutes or until thermometer registers 155 degrees. Place pork on a cutting surface. Lightly cover with foil and let rest for 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns or rolls. |
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| Ingredients | | - |  | 1/4 cup hot jalapeno pepper jelly |
| - | | 1 teaspoon water |
| - | | Cooking spray |
| - | | 1 tablespoon paprika |
| - | | 1 1/2 teaspoons salt |
| - | | 1 teaspoon granulated sugar |
| - | | 1 teaspoon Brown Sugar |
| - | | 1 teaspoon chili powder |
| - | | 1 teaspoon ground cumin |
| - | | 1/2 teaspoon black pepper |
| - | | 2 pork tenderloins, trimmed of all fat (1 pound ) |
| - | | 1/4 cup light ranch dressing |
| - | | 1/4 cup Bulls-eye original barbecue sauce |
| - | | 8 hamburger buns OR 16 slider buns or Hawaiian rolls |
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