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Grilled Pork Tenderloin Sandwiches

 Grilled Pork Tenderloin Sandwiches
"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
6 ServingsPrep: 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.

2 of 2

Grilled Pork Tenderloin Sandwiches (continued)

Directions (continued)

  • Drain and discard marinade. Prepare grill for indirect heat. Moisten
  • a paper towel with cooking oil; using long-handled tongs, lightly
  • coat the grill rack. Grill pork, covered, over indirect medium-hot
  • heat for 25-40 minutes or until a 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.
Nutritional Facts: 1 sandwich equals 382 calories, 10 g fat (3 g saturated fat), 89 mg cholesterol, 528 mg sodium, 34 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.