Every January, we host a family get-together to watch "the big game" on TV. I'm not much of a football fan, but I do enjoy that annual opportunity to try out new recipes. These tasty finger sandwiches scored a "touchdown" with everyone who tried them! If you don't want to miss a play, you can prepare this appetizer ahead and heat it up at halftime.
- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons canola 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 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. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, pork, uncovered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a meat thermometer reads 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.
Originally published as Marinated Pork Tenderloin Sandwich in Country Woman January/February 1990, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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