These Traeger Pork Tenderloin Sliders are an easy, crowd-pleasing way to grill pork tenderloin on a pellet smoker. The tenderloin is seasoned with a light dry rub, grilled until juicy and smoky, then brushed with a tangy-sweet, slightly spicy sauce before being sliced thin and piled onto soft rolls. Topped with crisp coleslaw, a drizzle of barbecue sauce, and a sprinkle of crushed potato chips for crunch, these sliders are perfect for backyard cookouts, game day, or any casual gathering.
Traeger Pork Tenderloin Sliders
Grilling pork tenderloin on a Traeger or other pellet grill adds a gentle smoke depth while preserving the meat’s natural tenderness. A simple sauce made with teriyaki, sriracha, and chili sauce balances sweet, spicy, and savory notes and caramelizes nicely when basted on the meat. A modest dry rub of salt, pepper, garlic, and onion powder enhances the pork without overpowering it, letting the tenderloin shine in every bite.
The most important cooking guideline is to remove the tenderloin when it reaches an internal temperature of 145°F, then let it rest. Overcooking pork dries it out; cooking to 145°F yields juicy, flavorful slices ideal for sliders. Slice across the grain into thin pieces and stack on bakery-style rolls for the best texture and mouthfeel.
This recipe is straightforward and can be completed in under an hour from start to finish, making it a great option for feeding a group or preparing a simple family dinner with minimal fuss.
Why You’ll Love This Dish
- Juicy & Smoky – Pellet grilling adds subtle smoke while keeping the pork tender and succulent.
- Quick & Simple – Minimal prep and easy steps mean you can pull these together fast.
- Balanced Flavors – Sweet teriyaki, spicy sriracha, and tangy chili sauce create a lively sauce.
- Great for Groups – Sliders are easy to serve and perfect for parties and tailgates.
- Satisfying Crunch – Coleslaw and crushed potato chips add a pleasing textural contrast.
Shopping List
Here’s a quick shopping checklist for the sliders. For exact measurements, see the recipe card below.
- Pork tenderloin (not pork loin)
- Salt, black pepper, granulated garlic, onion powder (or a basic SPG blend)
- Sriracha, chili sauce, and teriyaki sauce
- Bakery-style rolls (potato rolls work well)
- Prepared coleslaw or ingredients to make your favorite slaw
- Barbecue sauce
- Plain potato chips (kettle-cooked for best crunch), crushed
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 cups coleslaw
- ½ cup barbecue sauce
- ½ cup crushed plain potato chips
How to Make Pork Tenderloin Sliders on the Pellet Grill
This overview shows the main steps. Follow the detailed instructions in the recipe card below while cooking.
- Preheat & Dry Rub – Preheat your pellet grill to 400°F. Combine salt, pepper, granulated garlic, and onion powder and rub the mixture evenly over the tenderloin.
- Initial Sear – Place the tenderloin directly on the grill grates and cook for about 10 minutes to develop smoke and initial browning.
- Make Sauce & Prep Slaw – Whisk together sriracha, chili sauce, and teriyaki. Prepare or portion your coleslaw and slice rolls in half.
- Baste & Finish – Flip the tenderloin, brush with the sauce, and continue cooking, turning and basting every 5 minutes, until the thickest part reaches 145°F.
- Rest & Slice – Remove the tenderloin and let it rest 7–10 minutes. Slice thinly against the grain for tender bites.
- Assemble Sliders – On each roll, add 4–5 slices of pork, a generous scoop of coleslaw, a tablespoon of barbecue sauce, and a sprinkle of crushed potato chips. Top with the bun and serve immediately.
FAQ
How should I store leftovers?
Store leftover sliced pork in an airtight container in the refrigerator for up to three days. Keep coleslaw and buns separate until ready to serve to preserve texture.
How do I reheat the pork tenderloin?
Reheat sliced pork gently in a skillet over medium heat with a splash of broth or a bit of barbecue sauce to prevent drying. You can also warm slices briefly in the microwave, covered, in short intervals.
Can I make this ahead of time?
Yes. Cook and slice the pork a day ahead and refrigerate. Reheat gently and assemble sliders just before serving to keep the rolls crisp and the slaw fresh.
What can I use instead of pork tenderloin?
If you prefer, substitute grilled chicken breast, pulled pork, or thinly sliced beef tenderloin for a different flavor profile while using the same assembly method.
Serve This With…
- Smoked sweet potatoes or roasted sweet potato wedges
- BBQ baked beans or classic baked beans
- Grilled corn on the cob or a green salad for balance
- Pickles and extra chips for casual serving
Traeger Pork Tenderloin Sliders
A straightforward slider recipe that combines smoky grilled pork, a sweet-spicy baste, crisp coleslaw, and crunchy chips for an addictive texture and flavor contrast.
Ingredients
- 2 pounds pork tenderloin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon granulated garlic
- ¼ teaspoon onion powder
- 1 ½ teaspoons sriracha
- 1 ½ teaspoons chili sauce
- 1 tablespoon teriyaki sauce
- 6 bakery rolls
- 1 ½ cups coleslaw
- ½ cup barbecue sauce
- ½ cup crushed plain potato chips
Instructions
- Preheat your pellet grill to 400°F.
- Combine salt, pepper, granulated garlic, and onion powder. Rub evenly over the tenderloin.
- Place the tenderloin directly on the grill and cook for 10 minutes.
- While it cooks, mix sriracha, chili sauce, and teriyaki for the baste. Prepare coleslaw and slice rolls.
- Flip the tenderloin, brush with the sauce, and cook 5 more minutes. Continue turning and basting every 5 minutes.
- Cook until the thickest part reaches 145°F. Remove from the grill and let rest 7–10 minutes.
- Slice thinly against the grain. Build sliders with 4–5 slices of pork, coleslaw, a tablespoon of BBQ sauce, and a sprinkle of crushed chips. Top with the bun and serve.
Notes
If using a prepared SPG (salt-pepper-garlic) seasoning, omit the individual salt, pepper, and garlic measurements. For best texture, assemble sliders just before serving so the rolls stay soft and the chips stay crunchy.
Nutrition Information (per serving)
Calories: 399 • Total Fat: 9g • Saturated Fat: 2g • Trans Fat: 0.1g • Unsaturated Fat: 5g • Cholesterol: 98mg • Sodium: 799mg • Carbohydrates: 39g • Fiber: 2g • Sugar: 14g • Protein: 40g