There’s a lot going on in these sliders, but that doesn’t mean they’re hard to make. For another Cooking with Friends recipe, my buddy Bobby T joined me to put together a variation of a dish he cooked on BBQ Brawl. We grilled pork tenderloins, glazed them with Bobby T’s Peaches & Brown Sugar BBQ Sauce, sliced them thin, and piled them onto toasted slider buns with a fresh peach and jalapeño coleslaw.

You get savory barbecue flavor from the pork, sweetness from the peaches, a little heat from the jalapeños, and plenty of tang from the vinegar-based slaw. The whole cook only takes around 25 minutes once the pork hits the grill, making these a great option for game day or an easy weekend meal.

Grilled Pork Tenderloin Sliders with Peach Jalapeño Coleslaw | Heath Riles BBQ

Pork tenderloin is perfect for a recipe like this because it cooks quickly and stays tender and juicy when you pull it at the right temperature. We kept the seasoning simple with two layers: Heath Riles BBQ SPG Seasoning for that salt, pepper, and garlic base, followed by Bobby T’s Alpha Barbecue Rub for classic barbecue flavor and color.

The peach jalapeño coleslaw is what really sets these sliders apart. Instead of a heavy, creamy slaw, Bobby made a fresh vinegar-based version with ripe white peaches, jalapeños, apple cider vinegar, Dijon mustard, celery seed, and Heath Riles BBQ Brown Sugar Honey Habanero Glaze. It brings freshness and crunch that plays really well with the pork and barbecue sauce.

Why This Recipe Works

There’s a little bit of everything in one bite. The grilled pork is savory and smoky, Bobby T’s Peaches & Brown Sugar BBQ Sauce adds sweetness, and the slaw gives you acidity, crunch, fresh peach flavor, and a little heat from the jalapeños.

The pork itself is also quick to cook. We ran the grill at 400°F and had the tenderloins done in about 25 minutes. The biggest thing is paying attention to internal temperature so you don’t overcook them. We pulled ours around 135°F and let carryover cooking bring them up as they rested.

The Ingredients

Here’s what Bobby and I used to put these pork tenderloin sliders together.

For the Pork Tenderloin

• 2 petite pork tenderloins
• Graza Cooking Spray, for a light binder
• Heath Riles BBQ SPG Seasoning
• Bobby T’s Alpha Barbecue Rub
• Bobby T’s Peaches & Brown Sugar BBQ Sauce
• Slider buns

For the Peach Jalapeño Coleslaw

• 1 (10-ounce) bag coleslaw mix
• 2 ripe white peaches, cut into thin matchsticks
• 2 medium jalapeños, thinly sliced
• 1 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seed
• Salt, to taste
• 4 tablespoons Heath Riles BBQ Brown Sugar Honey Habanero Glaze

Quick Tip: If you cut your peaches ahead of time, Bobby recommends tossing them with a little lemon juice to help preserve their color.

Smoker Setup

We fired up the Smokin Brothers Pellet Grill to 400°F using Royal Oak Charcoal & Hickory Blended Pellets.

We wanted enough heat to cook the tenderloins quickly while still developing some good color on the outside. At 400°F, you’re not looking for a heavy smoke cook. This is all about getting those tenderloins cooked through while keeping them flavorful and juicy.

The Process

Trim the Pork Tenderloins

We started with two petite pork tenderloins. Using my Heath Riles BBQ Signature Knife, Bobby trimmed away the silver skin and cleaned up some of the excess fat. He also removed the smaller end sections that could overcook before the thicker portions of the tenderloins were ready.

You don’t have to throw those trimmings away. Save them for stir-fries, soups, or chili, or throw them on the grill as a cook snack while you wait on the rest of the pork.

Season the Pork

Once the tenderloins were trimmed, we gave them a light coating of Graza Cooking Spray to act as a binder. You don’t need much here—just enough to help the seasonings stick.

Our first layer was Heath Riles BBQ SPG Seasoning. That gave us a solid salt, pepper, and garlic base and helped build some bark on the outside of the pork. We followed that with Bobby T’s Alpha Barbecue Rub for another layer of barbecue flavor and color.

We let the seasoned tenderloins sit for about 15 minutes before they went onto the grill.

Make the Peach Jalapeño Coleslaw

While the seasoning worked into the pork, Bobby got started on the slaw. In a YETI Rambler Bowl, we combined one 10-ounce bag of coleslaw mix with two ripe white peaches cut into thin matchsticks and two medium jalapeños. Bobby used one green and one red jalapeño for a little extra color.

For the dressing, we combined one cup of apple cider vinegar, one tablespoon of Dijon mustard, one teaspoon of celery seed, and a little salt. Instead of using honey for the sweetness, we added about four tablespoons of Heath Riles BBQ Brown Sugar Honey Habanero Glaze and mixed everything together with a whisk.

Once the dressing had cooled, we poured it over the peaches, jalapeños, and coleslaw mix and tossed everything together. Then the slaw went into the refrigerator to chill. Giving it some time in the fridge lets all those flavors come together while mellowing out the peaches and peppers.

Grill the Pork Tenderloins

With the Smokin Brothers Pellet Grill holding at 400°F, we put both tenderloins on and let them cook. After about 15 minutes, we flipped them with a pair of tongs. At that point, they were already starting to develop some great color on the outside.

We let them continue cooking until they approached an internal temperature of 135°F, checking them with a Thermapen ONE. The total cook took us about 25 minutes.

Glaze and Rest

Right at the end of the cook, we brushed the tenderloins with Bobby T’s Peaches & Brown Sugar BBQ Sauce using a Heath Riles BBQ Silicone Basting Brush. We left them on the grill for another few minutes to let that glaze set, then pulled them off.

The tenderloins rested for about 10 minutes before slicing. That rest gave the pork time to finish coming up in temperature while staying nice and juicy.

Build the Sliders

While the pork rested, Bobby toasted the slider buns. Then we sliced the tenderloin thinly on a bias and started building.

We stacked the sliced pork onto the toasted buns, drizzled a little more Bobby T’s Peaches & Brown Sugar BBQ Sauce over the meat, and finished each slider with a generous helping of the chilled peach jalapeño coleslaw.

That’s it. You’ve got tender grilled pork, a sweet barbecue sauce, toasted buns, and a fresh, crunchy slaw with sweet peach and a little jalapeño heat—all packed into one slider.

The Results

These sliders came together exactly how we wanted them to. The pork tenderloin stayed juicy and tender, with plenty of barbecue flavor from the Heath Riles BBQ SPG Seasoning, Bobby T’s Alpha Barbecue Rub, and that final layer of Bobby T’s Peaches & Brown Sugar BBQ Sauce.

Then you get that peach jalapeño coleslaw on top. It brings a fresh crunch, a little sweetness from the ripe peaches, some tang from the vinegar, and just enough heat from the peppers. The Brown Sugar Honey Habanero Glaze ties the slaw back into all those sweet barbecue flavors without making it too heavy.

Put everything on a toasted bun, and you’ve got one heck of a slider. It’s sweet, savory, tangy, fresh, and a little spicy all in one bite. This is an easy one to put out for game day, but it would be just as good for a weekend cook with the family.

Perfect Pairings

If you’re making these pork tenderloin sliders for a crowd, add a couple of sides and turn them into a full barbecue spread.

• Smoked Green Chile Mac and Cheese. You can’t go wrong with mac and cheese next to barbecue. This version brings plenty of creamy, cheesy flavor along with green chiles that fit right in with the jalapeño and barbecue flavors in the sliders.
• Southern-Style BBQ Baked Beans. For a more traditional barbecue side, serve these sliders with a batch of Southern-Style BBQ Baked Beans. They’re a great addition if you’re turning this into a bigger game-day or weekend spread.
• Crispy Weber Kettle Potato Wedges. A hot, crispy potato wedge is hard to beat next to a slider. These keep the meal simple and give you something crispy alongside that juicy pork and fresh slaw.
• Grilled Peaches and Ice Cream. If you’ve already got peaches on the menu, you might as well keep them going for dessert. Grilled Peaches and Ice Cream is an easy way to finish the meal and carries that fresh peach flavor all the way through.

Storing Leftovers

If you have leftovers, I recommend storing the pork, coleslaw, sauce, and buns separately. That keeps the buns from getting soggy and makes everything easier to put back together later.

Keep the cooked pork tenderloin in an airtight container in the refrigerator. When you’re ready for another slider, warm the pork gently so you don’t dry it out, then slice or stack it onto a toasted bun with sauce and cold slaw.

The peach jalapeño coleslaw is best served chilled. Since the peaches and cabbage will continue to soften as they sit in the dressing, I like this slaw best when it’s fresh.

Tips for the Best Pork Tenderloin Sliders

• Trim the silver skin. Take a few minutes to clean up the tenderloins before seasoning them. Silver skin isn’t going to render like fat, so removing it gives you a better finished product.
• Don’t overcook the pork. Pork tenderloin is lean, so temperature matters. Bobby and I pulled ours around 135°F and let them continue coming up during the rest. A Thermapen ONE makes it easy to keep an eye on your internal temperature.
• Use ripe peaches. Bobby specifically wanted ripe white peaches because of the natural sweetness they bring to the slaw.
• Give the slaw time to chill. Don’t wait until the pork is finished to make your coleslaw. Letting it sit in the refrigerator gives the peaches, peppers, and dressing time to come together and mellow out.
• Taste and adjust the slaw. Bobby started with the dressing and adjusted the Brown Sugar Honey Habanero Glaze until he had the balance of tang and sweetness he wanted. Give yours a taste before it goes into the refrigerator and adjust if needed.
• Let the pork rest. We gave our tenderloins about 10 minutes before slicing. Then slice them thin on a bias so they're easy to stack onto the slider buns.
• Toast your buns. It’s a simple step, but that little bit of crispness makes a difference once you start adding juicy pork, barbecue sauce, and slaw.

Final Thoughts

This was a fun one to cook with Bobby T. There aren’t a ton of complicated steps, but you get a lot of flavor packed into a little slider.

The pork gets a great barbecue base from the SPG Seasoning and Alpha Barbecue Rub, and that Peaches & Brown Sugar BBQ Sauce works perfectly with the fresh peach in the slaw. Then the vinegar, jalapeños, and crunch from the cabbage cut through everything and keep the slider from getting too rich.

If you’re looking for something different to serve on game day or just want an easy weekend meal, give these grilled pork tenderloin sliders a try. That peach jalapeño coleslaw is money.

Equipment & Tools

Smokin Brothers Pellet Grill, Royal Oak Charcoal & Hickory Blended Pellets, Heath Riles BBQ Signature Knife, Thermapen ONE, Heath Riles BBQ Silicone Basting Brush, Tongs, YETI Rambler Bowl, Whisk