Printable | Taste of Home

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
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.

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Grilled Pork Tenderloin Sandwiches cont.

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.