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Pork Tenderloin Sandwiches




Source of Recipe


Paula Dean


List of Ingredients




Ingredients:
2 pounds Smithfield Pork Tenderloin (non-marinated)
3 (11 ounce) packages frozen dinner rolls
Lemon Tarragon Mayonnaise (recipe follows)

Marinade:
1/2 cup vegetable oil
1/4 cup fresh lemon juice
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 teaspoon fresh garlic, minced

Tarragon Lemon Mayonnaise:
1 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1/8 teaspoon chopped tarragon leaves
1/8 teaspoon salt



Recipe



Combine all mayonnaise ingredients and chill.

Thaw rolls according to package directions.

Rinse tenderloin and pat dry.

Combine marinade ingredients in a large zip-top freezer bag or shallow dish; add tenderloins and seal or cover, and chill at least 4 hours. Remove pork from marinade, discarding marinade. Place pork on rack of broiler pan that has been sprayed with non-stick cooking spray. Bake pork at 400 degrees F for 35 to 40 minutes, or until a thermometer registers 150 degrees F. Let stand for 10 minutes. Reduce heat to 350 degrees F. Bake rolls at 350 degrees F. for 15 to 20 minutes, or until golden brown. Cut pork into thin slices; serve with dinner rolls and Tarragon Lemon Mayonnaise.

Serving Suggestions:
Serve with slaw or side salad.