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Marinated Pork Tenderloin Sandwich


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Rate this recipe 4.6/5 (19 Votes)


  • 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


Servings 1
Adapted from


Step 1

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.

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