Instructions: In a small bowl, stir together the barbecue glaze and hot pepper sauce. In a large bowl, whisk together the salad dressing, 1/2 cup of the barbecue glaze mixture, and the mustard. Add the cabbage, stir to combine, and adjust the seasoning (the slaw should be spicy). Cover and refrigerate for up to 1 hour.

Meanwhile, trim any tough silvery outer membrane off the pork tenderloins. Light a charcoal fire and let it burn until the coals are evenly white or preheat a gas grill.

When the grill is ready, place the tenderloins on the grill, cover and cook 4 minutes. Brush the tenderloins generously with some of the remaining barbecue glaze, turn and grill, covered, for 4 minutes. Continue brushing the tenderloins and turning them every 2 minutes or so until they are well glazed and done (just lightly pink at the thickest part), about 18 minutes.

Transfer the tenderloins to a cutting board. Trim off and chop the "burnt" parts - the crisp, brown edges and the tapering end of each tenderloin - and stir them into the slaw. With a sharp knife, cut the tenderloins at a slight angle across the grain into thin slices. Place the sliced pork on the bottoms of the rolls, dividing it evenly and using it all. Generously top the pork on each bun with a mound of slaw, put the tops of the rolls in place, and serve immediately. Any remaining slaw can be served on the side.

For the Glaze: In a small bowl, stir together the barbecue sauce, marmalade, and hot pepper sauce and use immediately. Or cover and refrigerate; keeps indefinitely.

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