Grilled Pork Tenderloin Sandwiches

By dette

"I got the recipe for these quick-fixing pork sandwiches from a friend at work years ago. I’m always asked for it when I serve it to someone new." —Geri Bierschbach of Weidman, Michigan

Ingredients

• MUSTARD HORSERADISH SAUCE:
• Ingredients
• 2 tablespoons canola oil
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons steak sauce
• 2 garlic cloves, minced
• 1-1/2 teaspoons brown sugar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon minced fresh gingerroot
• 2 pork tenderloins (1 pound each)
• 1/4 cup fat-free mayonnaise
• 1/4 cup reduced-fat sour cream
• 1-1/2 teaspoons lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon prepared horseradish
• 6 kaiser rolls, split
• 6 lettuce leaves

Preparation

Step 1

Directions
In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce. Yield: 6 servings.



Nutrition Facts: 1 sandwich equals 382 calories, 10 g fat (3 g saturated fat), 89 mg cholesterol, 528 mg sodium, 34 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.