Grilled Pork Tenderloin Sandwiches

Mustard and marmalade are the magic that flavor a mighty meaty sandwich. MORE+ LESS-

By Betty Crocker Kitchens

October 14, 2008

1/2

cup orange marmalade

1/4

cup Dijon mustard

tablespoon olive or vegetable oil

pork tenderloin (3/4 to 1 pound)

loaf (1 pound) French bread, cut into thin slices

Lettuce leaves

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1

Heat coals or gas grill for direct heat. In small bowl, mix marmalade and 1 tablespoon of the mustard.
2

Brush oil over pork. Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Lightly brush 1 tablespoon marmalade mixture over pork for last few minutes of grilling.
3

Spread remaining 3 tablespoons mustard on one side of bread slices. Cut pork into thin slices. Place lettuce and pork on half of bread slices. Heat remaining marmalade mixture to boiling; drizzle over pork. Top with remaining bread.

Use Dijon mustard or your favorite mustard. Yellow, spicy or country-style mustard would also taste delicious.
For an easy appetizer, serve these sandwiches open-face, omitting the top slice of bread.