Grilled Pork Tenderloin Sandwiches
"I got the recipe for these quick-fixing pork sandwiches from a friend at work years ago. I’m always asked for it when I serve it to someone new." —Geri Bierschbach of Weidman, Michigan
Ingredients
- 2 tablespoons canola oil
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons steak sauce
- 2 garlic cloves, minced
- 1-1/2 teaspoons brown sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon minced fresh gingerroot
- 2 pork tenderloins (1 pound each)
- mustard horseradish sauce:
- 1/4 cup fat-free mayonnaise
- 1/4 cup reduced-fat sour cream
- 1-1/2 teaspoons lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon prepared horseradish
- 6 kaiser rolls, split
- 6 lettuce leaves
Directions
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1In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight.
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2Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.
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3In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.
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