Preheat your grill to medium heat (350-400 degrees).
Place a small saucepan on medium heat and stir together the barbecue sauce ingredients. Bring to a simmer for 5 minutes and then allow to cool.
Mix together the dry rub ingredients.
Don’t worry about any visible fat, but you need to remove the silver skin. It won’t render and will get tough and chewy.
One end of pork tenderloins is much thinner than the other. That will overcook unless you tuck it under the roast and tie it back to make it thicker.
Season the tenderloins with the rub.
Remove the pork from the grill and allow to rest for 5 minutes.
Spritz the insides of the rolls and toast on the grill for about 20-30 seconds, then remove.
Slice the tenderloin, place on toasted buns, drizzle with sauce and serve.