Grilled Pork Tenderloin Sandwiches

This dinner is ready for the road—Prepare the pork and assemble the sandwiches at home. Wrapped in foil, they'll stay warm while you travel. Or slice and refrigerate roasted tenderloin, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress their sandwiches themselves.

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

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.

Nutritional Information

Calories:

329 (22% from fat)

Fat:

8g (sat 2g,mono 2.1g,poly 1.6g)

Protein:

27.8g

Carbohydrate:

34.6g

Fiber:

1.8g

Cholesterol:

76mg

Iron:

3.1mg

Sodium:

920mg

Calcium:

73mg