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Marinated Pork Tenderloin Sandwiches
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1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon ground ginger
1/2 teaspoon ground mustard
2 cloves garlic, minced
1 pound pork tenderloin
12 dinner rolls, warmed
In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and
garlic. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork.
Seal bag and turn to coat; refrigerate for 12 hours or overnight; turning several
times. Cover and refrigerate remaining marinade. Drain and discard marinade.
Coat grill rack with cooking spray before starting the grill. Grilled, pork,
uncovered, over medium heat for 7-8 minutes on each side or until a meat
thermometer reaches 160°. Baste with remaining marinade during the last 7
minutes of cooking. Let stand for 10 minutes; carve in thin slices and serve on
rolls.
Yield: 1 dozen.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |