Based on a recipe that had been handed down in the family, Mr and Mrs Martin "proofed" their way through the Pennsylvania Dutch country and created the potato roll that has added a whole new dimension to the word sandwich. Great Product. Many have tried to duplicate the sweet taste of their roll, without success.

After forty years, Martin's is still a family owned and operated bakery; though they say their biz has "risen" a bit - with a 200+ thousand square foot bakery now servicing supermarkets up and down the East Coast. The Martins and their staff take great pride in maintaining the same gold standard in quality with their baked goods that gave them the stellar reputation they earned back in the 1960s.

Martin's Buns and my Pork BBQ Sandwich are a perfect match. Give it a try!


Makes six servings | From George Hirsch Living it UP! TV series 
BBQ'n makes friends |

1 1/4 TO 1 1/2 pounds pork tenderloin 
1/4 cup Pork Rub 
2 Tablespoons olive oil 
6 soft rolls or hamburger buns 
1 1/2 cups shredded cabbage 
1 cup Q Sauce 

One day prior or two hours before cooking dry rub the pork tenderloin. 
Rub pork spices over pork tenderloin and refrigerate until ready to cook. 

2 Teaspoons each powdered garlic, paprika 
1 Tablespoon each black pepper, rosemary, thyme, Chipolte rub 

1/4 cup BBQ Sauce 
1/4 cup Steak Sauce 
1/4 cup Hoisen sauce (Chinese BBQ sauce) 
2 Tablespoons ketchup 
2 Tablespoons cider vinegar 
Mix all ingredients. Serve sauce warm or at room temperature. 

Pre Heat Grill to high heat or 375 degree oven. 
Rub olive oil over pork tenderloin. Place pork tenderloins on high heat and grill to golden brown turning once on all sides (Use a roasting pan if cooking in oven). Lower heat to medium, cook until pork is fully cooked about 15-25 minutes (see *Tip Below). Remove from grill and let meat rest 5 minutes before slicing. 
Slice pork tenderloin very thin, pile high on soft buns. Drizzle Q Sauce over meat, top with finely shredded cabbage. 

NOTE: To decrease the cooking time in half (approximately 10-12 minutes), butterfly the meat in half lengthwise. Make a cut 3/4 through the pork tenderloin. Use four skewers across the meat to keep the meat from curling up when on the grill. 
- Make extra dry rub and keep in a tight container for quick access on future preparations.