The night before or several hours before, apply rub to pork tenderloin massaging it into the meat.  Cover and refrigerate until 1/2 hour before cooking.

At least 4 hours before serving, remove bread dough from freezer and place in an oiled 9 x 13 cake pan.  Line up the rolls 4 x 6. Spray or brush with olive oil.  Cover with plastic wrap, while they thaw and rise.  Rolls should double in size.  Bake at least 20 minutes before serving or sooner.  (This process may take longer if it's winter or your room is cold.. Refer to package directions for further explanation.)

Make Barbecue sauce.  In large saucepan, combine catsup, cider vinegar, brown sugar, worcestershire sauce, molasses chipotle and chili powder with 1/2 cup water.  Bring to a boil, then reduce heat to a simmer and cook 30 minutes, stirring occasionally to prevent scorching.  Set aside until meat is cooked.

Place rolls in 375 degree oven for 10-15 minutes or until top is browned.

Heat barbecue on high.  Place pork tenderloin on barbecue and turn heat to medium.   Cook approximately 3 minutes on one side to sear and turn over for another 3 minutes.  Repeat process giving each side another 4 minutes approximately.  Meat is done when it has some sponginess when pressed, but feels fairly firm. Internal temperature should be about 150°. Set meat aside on a serving plate for ten minutes before slicing.

Assemble pork sliders by slicing rolls, placing a slice or two of meat on the roll and top with the Barbecue sauce.