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Marinated Pork Tenderloin Sandwiches

 Marinated Pork Tenderloin Sandwiches
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.
6 ServingsPrep: 10 min. + marinating Grill: 15 min.


  • 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.

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Marinated Pork Tenderloin Sandwiches (continued)

Directions (continued)

  • Yield: 1 dozen.
Nutritional Facts: One serving (1 each) equals 112 calories, 4 g fat (0 saturated fat), 22 mg cholesterol, 435 mg sodium, 13 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer