Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Let's get grilling

1 Cut the pork tenderloin in half crosswise to create two 4- to 5-inch-long pieces. Make a vertical cut down the middle of each piece, about 3/4 of the way through, opening the pieces like a book.
2 Lay pork pieces cut-side down on a piece of plastic wrap, cover with more plastic wrap and lightly pound the pork to about 1/2-inch thick with a meat mallet.
3 Add the pork, half the chopped garlic, lime and orange zest and juice, cumin, oregano, 3 tablespoons mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper to a quart- or gallon-size resealable bag. Marinate the pork in the refrigerator for 30 minutes.
4 Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 350°F. Oil the grates to prevent sticking.
5 Transfer pork to a plate, shaking off excess marinade. Discard marinade. Grill until charred on both sides, 4 to 5 minutes per side for medium doneness. For your safety, please reference the USDA safe cooking temperatures.
6 Transfer the pork to a cutting board, and let rest for 5 minutes. Slice on slight angle into 1/8-inch-thick slices.
7 In a small bowl combine the remaining chopped garlic and 3 tablespoons mustard with mayonnaise and whisk together. Slice the ciabatta or rolls in half horizontally and spread the mayo mixture on both sides of the bread.
8 Place a slice of Swiss cheese on each bottom section and top with 3 to 4 slices of the pork tenderloin, 3 to 4 pickle slices, 2 slices of ham, 3 slices of salami, a second slice of Swiss cheese, and the top half of the roll. Wrap sandwiches in a double layer of aluminum foil.
9 Place foil-wrapped sandwiches on the grill and place a cast iron skillet or brick on top of each sandwich. Grill about three minutes per side while pressing down on the skillet or brick, until the cheese has melted and the bread is browned and crunchy.

Unwrap sandwiches, cut in half, and serve immediately.

Cooking for 4 people


  • pork tenderloin
    1 lb.
  • garlic, finely chopped, divided
    4 cloves
  • lime, zested and juiced
  • small orange, zested and juiced
  • ground cumin
    1 tsp.
  • dried oregano
    1 tsp.
  • Dijon mustard, divided
    6 tbsp.
  • salt
    0.75 tsp.
  • pepper
    0.5 tsp.
  • mayonnaise
    0.75 cup
  • small ciabatta loaves or Kaiser rolls
  • Swiss cheese
    8 thin slices
  • bread and butter pickle slices
    1 cup
  • deli ham
    8 thin slices
  • Genoa salami
    12 slices

For safe meat preparation, reference the USDA website.

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