Grilled Pork Tenderloin Sandwiches

These pork sandwiches are ready to ride. Grill the tenderloin and assemble the sandwiches at home. Wrapped in foil, they will stay warm while you travel to your picnic destination. Or slice and refrigerate the meat, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress the sandwiches themselves.

Yield:

8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 329
Caloriesfromfat 22 %
Fat 8 g
Satfat 2 g
Monofat 2.1 g
Polyfat 1.6 g
Protein 27.8 g
Carbohydrate 34.6 g
Fiber 1.8 g
Cholesterol 76 mg
Iron 3.1 mg
Sodium 920 mg
Calcium 73 mg

Ingredients

1/4 cup hot jalapeño jelly
1 teaspoon water
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
Cooking spray
1/4 cup light ranch dressing
1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye)
8 (1 1/2-ounce) hamburger buns or Kaiser rolls

Preparation

Prepare grill to medium-high heat.

Combine jelly and water; set aside.

Combine paprika and next 6 ingredients (through pepper); 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 mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink).

Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.

Note:

October 2005