Grilled Pork Tenderloin Sandwiches
Light & Tasty
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"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
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 25 min.
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.