Marinated Pork Tenderloin Sandwiches

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons vegetable oil
1 teaspoon ground ginger
1/2 teaspoon ground mustard
2 garlic cloves, minced
1 pound whole pork tenderloin
24 small dinner or Parkerhouse rolls, warmed

In a large re-sealable plastic bag, combine first six ingredients. Reserve half of marinade for grilling; refrigerate. Add tenderloin to bag; seal and turn to coat surface. Refrigerate for 12 hours or overnight, turning several times.

Drain; discard marinade from pork.

Grill tenderloin over hot heat on medium-high, brushing occasionally with reserved marinade. Grill each side about 6 minutes for medium or 7–8 minutes per side for well-done. Let stand for 10 minutes; carve in thin slices and serve in rolls.

(Alternate cooking method: Bake tenderloin in 375 degree oven until thermometer reads 160 degrees. Let stand 10 minutes; carve in thin slices. Combine 1/4 cup reserved marinade and 1 cup water. Heat in dish and add pork slices.)

Yield: about 24 small sandwiches