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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Learned this little trick from my sister, and have served this at a few parties. Always a BIG hit! Grill (or bake) in time to be done before the guests arrive. Slice thin, on the diagonal, and arrange on a tray with rolls. Read more . (I use frozen yeast or sourdough rolls). This is something guests can serve themselves, and it can be served room temp without a problem. I never have any left! Everyone loves it! Keep the marinade simple for this one. I like to make my own, but, for this one I usually don't. Ingredients:
1 pork tenderloin 2.5 - 3 pounds |
1 bottle italian salad dressing or 1 bottle lawry's garlic and herb marinade |
(or, get a pre-seasoned pork tenderloin - they are good, and saves your time for other party preparations) |
2 packages frozen yeast rolls |
condiments of your choice |
i usually have alittle bowl of dijon mustard, green goddess dip from the melting pot (great on these little sandwiches) and a flavored mayo. |
green goddes dip from the melting pot |
melting pots green goddess dip |
red pepper mayo |
1 jar (3/4 oz) roasted red peppers, drained |
1/2 c kraft real mayo |
1 t shallots, minced |
stir together and serve |
garlic n vidalia mayo |
garlic-n-vidalia-mayo.html >garlic n vidalia mayo |
Directions:
1. Place tenerdloin a a large ziploc bag
2. Pour dressing over
3. Marinade 2-4 hours
4. Remove from fridge 30 minutes before grilling to come to room temp
5. Remove from bag and wrap in a large sheet of aluminum foil, shiny side to meat
6. Grill about 45 minutes, on top rack, with grill on medium heat
7. Turning once halfway through
8. (Or, turn grill to med on one side, and place loin on the other)
9. Grill to internal temp of 160
10. Remove from grill and let rest 10-15 minutes (It will continue to cook, and be at the desired 165 by then)
11. Bake rolls while pork is resting
12. Slice thin, on the diagonal, and serve with rolls and condiments of your choice
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