Grilled Pork Tenderloin Sandwiches Recipe

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

• In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
• In 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. Yield: 6 servings.

Grilled Pork Tenderloin Sandwiches published in Light & Tasty April/May 2007, p17