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Add a photoServings: 10
Ingredients
- 1/2 c. soy sauce
- 1/4 c. brown sugar
- 2 T vegetable oil
- 1 teaspoon grnd ginger
- 1/2 teaspoon dry mustard
- 2 cloves garlic, chopped
- 1 pound whole pork tenderloin
- 24 sm. dinner or possibly Parkerhouse roll, warmed
Directions
- In a shallow 1 1/2 qt glass baking dish, mix marinade ingredients. Place tenderloin in dish; turn to coat surface. Cover and chill for 12 hrs or possibly overnight, turning several times. Drain reserving marinade for grilling. Grill tenderloin over hot coals or possibly gas grill on medium high, brushing occasionally with marinade. Grill each side about 6 min for medium or possibly 7-8 min per side for well done. Let stand for 10 min. Carve in thin slices and serve in rolls.Alternate Cooking Method: Bake tenderloin in 375 degree oven till meat thermometer registers 160 degrees. Let stand for 10 min; carve in thin slices. Put together 1/4 cup reserved marinade and 1 cup water. Heat in chafing dish; add in pork slices. Yield About 24 small sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 10 servings | |
| Calories 276 | |
| Calories from Fat 37 | 13% |
| Total Fat 4.15g | 5% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 28mg | 9% |
| Sodium 1346mg | 56% |
| Potassium 333mg | 10% |
| Total Carbs 42.36g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.35g | 4% |
| Protein 16.82g | 27% |
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