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Grilled Pork Tenderloin Sandwiches

Yield 8 servings (serving size: 1 sandwich)
Perfect for busy ballpark nights, these sandwiches are good served hot or cold. Cook pork ahead of time, and then assemble when ready to eat.

Ingredients

  • 1/4 cup pepper jelly
  • 1 tablespoon paprika
  • 2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 pounds pork tenderloin (about 3 tenderloins), trimmed
  • Cooking spray
  • 1/4 cup light ranch dressing
  • 1/4 cup sweet hickory smoke tomato-based barbecue sauce
  • 8 (1 1/2-ounce) white-wheat hamburger buns

Nutrition Information

  • calories 265
  • caloriesfromfat 0.0 %
  • fat 6.1 g
  • satfat 1.4 g
  • monofat 1.4 g
  • polyfat 1.9 g
  • protein 28.5 g
  • carbohydrate 27.7 g
  • fiber 4.7 g
  • cholesterol 76 mg
  • iron 4 mg
  • sodium 743 mg
  • calcium 230 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Microwave jelly at HIGH 15 seconds or until melted.

  3. Combine paprika and next 4 ingredients; rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly. Grill an additional 5 minutes or until thermometer registers 160° (slightly pink).

  4. Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes.

  5. While pork stands, combine ranch dressing and barbecue sauce in a large bowl. Cut pork into thin slices. Spread 1 tablespoon dressing mixture over bottom of each bun. Place pork slices evenly over dressing, and cover with bun tops.

  6.  

  7. Young Chefs can:

  8. Stir together ranch dressing and barbecue sauce

  9. Place bottom bun half on plate, and top sandwich with remaining bun half

  10.  

  11. Older Chefs can:

  12. Brush pork with jelly

  13. Spread ranch dressing mixture on bun