Grilled Marinated Pork Tenderloin Sandwiches

1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon ground ginger
1/2 teaspoon ground mustard
2 garlic cloves, minced
1 pound pork tenderloin
12 dinner rolls, warmed

In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and garlic. Pour ¾ cup of this marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 12 hours or overnight, turning several times. Cover and refrigerate remaining marinade.

Drain and discard marinade from meat. Coat grill rack with nonstick cooking spray before starting the grill. Grill pork, uncovered, over medium heat for 7–8 minutes on each side or until a meat thermometer reads 160 degrees. Baste with remaining marinade during the last 7 minutes of cooking.

Let stand for 10 minutes; carve in thin slices and serve on rolls.

Yield: 12 servings