A fast-to-fix overnight marinade cuts prep time from Grilled Pork Tenderloin Sandwiches. These light handhelds from Geri Bierschbach of Weidman, Michigan are served with a homemade mustard-horseradish sauce that’s delightful.
A side of Seasoned Yukon Gold Wedges from Jane Lynch of Scarborough, Ontario rounds out the menu with zesty flavor. The rich potatoes, tossed with olive oil, have a slightly spicy taste that makes them an ideal partner to the sandwiches.
- Zucchini sticks with fat-free ranch dressing
- Frozen yogurt
- Short on time? Skip the mustard-horseradish sauce and serve the sandwiches with your favorite condiments instead.
- Jane often serves the potato wedges with a dollop of fat-free sour cream.
- If you don’t have Yukon Gold potatoes on hand, substitute russets.