Marinated Pork Tenderloin Sandwiches Recipe

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Marinated Pork Tenderloin Sandwiches Recipe
Marinated Pork Tenderloin Sandwiches Recipe photo by Taste of Home
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Marinated Pork Tenderloin Sandwiches Recipe

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5 4 4
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • MARINADE:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 2 cloves garlic, minced
  • 1 pound whole pork tenderloin
  • 24 small dinner or Parkerhouse rolls, warmed

Directions

In a shallow 1-1/2-qt. glass baking dish, mix marinade ingredients. Place tenderloin in dish; turn to coat surface. Cover and refrigerate for 12 hours or overnight, turning several times. Drain, reserving marinade for grilling. Grill tenderloin over hot coals or glass grill on MEDIUM-HIGH, brushing occasionally with marinade. Grill each side about 6 minutes for MEDIUM or 7 to 8 minutes per side for WELL-DONE. Let stand for 10 minutes; carve in thin slices and serve in rolls.
(Alternately cooking method: Bake tenderloin in 375° oven until meat thermometer registers 160°. Let stand for 10 minutes; carve in thin slices. Combine 1/4 cup reserved marinade and 1 cup water. Heat in chafing dish; add pork slices. Yield: About 24 small sandwiches.
Originally published as Marinated Pork Tenderloin Sandwich in Country Woman January/February 1990, p29

Nutritional Facts

2 each: 112 calories, 4g fat (0 saturated fat), 22mg cholesterol, 435mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 fruit.

  • MARINADE:
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 2 cloves garlic, minced
  • 1 pound whole pork tenderloin
  • 24 small dinner or Parkerhouse rolls, warmed
  1. In a shallow 1-1/2-qt. glass baking dish, mix marinade ingredients. Place tenderloin in dish; turn to coat surface. Cover and refrigerate for 12 hours or overnight, turning several times. Drain, reserving marinade for grilling. Grill tenderloin over hot coals or glass grill on MEDIUM-HIGH, brushing occasionally with marinade. Grill each side about 6 minutes for MEDIUM or 7 to 8 minutes per side for WELL-DONE. Let stand for 10 minutes; carve in thin slices and serve in rolls.
  2. (Alternately cooking method: Bake tenderloin in 375° oven until meat thermometer registers 160°. Let stand for 10 minutes; carve in thin slices. Combine 1/4 cup reserved marinade and 1 cup water. Heat in chafing dish; add pork slices. Yield: About 24 small sandwiches.
Originally published as Marinated Pork Tenderloin Sandwich in Country Woman January/February 1990, p29

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SarahV1 User ID: 1709918 13477
Reviewed Jul. 8, 2013

"These little sliders are always a great hit. My husband & I recently celebrated our 50th birthdays. I served these at the party & they were gone almost before I put the platter down! - Sarah Vasques"

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MonteLee User ID: 7275495 41922
Reviewed Jun. 26, 2013

"The only thing I added was a bowl of the sauce so you can dip the roll in it. Then just be sure to have extra napkins around. This could be called "Philly" style, or various other cities depending on where you were raised!"

MY REVIEW
bigmamacooks User ID: 2760788 32399
Reviewed Mar. 7, 2011

"The diabetic exchange is wrong on this recipe. No fruit in it. Does not address meat and carbs, etc."

MY REVIEW
angelasandoval User ID: 2401339 32621
Reviewed Apr. 7, 2010

"These are simple but delicious! My family can't get enough of them! I just serve them up with picnic-style sides to make a full meal."

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