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Grilled Pork Tenderloin Sandwiches

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

Printed from tasteofhome.com Sep 5, 2008

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Grilled Pork Tenderloin Sandwiches cont.

1/2 teaspoon ground mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
6 kaiser rolls, split
6 lettuce leaves

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

Printed from tasteofhome.com Sep 5, 2008

Grilled Pork Tenderloin Sandwiches

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.