Sunday, October 5, 2008

Pork Tenderloin Sandwiches

½ cup soy sauce
¼ cup packed brown sugar
2 T. vegetable oil
1 t. ground ginger
½ t. dry mustard
1 garlic cloves, minced
1 lb. whole pork tenderloin
24 small and soft dinner rolls

In a shallow glass baking dish, mix the first six ingredients. Place whole tenderloin in dish; turn to coat. Cover and refrigerate at least 12 hours or overnight, turning several times. Drain and discard marinade. Grill tenderloin over hot coals or on a gas grill on med-high for about 7-8 minutes per side for well done. Remove from grill. Cover tightly with foil and let sit for 10 minutes. Slice thin and serve on rolls.

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