Mini Lemon Pork Sandwiches

Name: Mini Lemon Pork Sandwiches
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 12 to 15
Cuisine: American
Ingredients: 1 to 2 packages (15 ounces) Sister Schubert's® Dinner Yeast Rolls; 2 1/2 pounds pork tenderloin; 1/2 cup vegetable oil; 1/4 cup fresh lemon juice; 1 tablespoon sugar; 1/2 teaspoon salt; 1/8 tsp. Ground red pepper; 1 bunch garlic clove, minced; 1 cup lemon tarragon mayonnaise

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Pork tenderloin is marinated in a lemon-garlic mixture, broiled, then served on Sister Schubert’s® Dinner Yeast Rolls

SERVES

12 to 15

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Ingredients

1 to 2 packages (15 ounces) Sister Schubert's® Dinner Yeast Rolls

2 1/2 pounds pork tenderloin

1/2 cup vegetable oil

1/4 cup fresh lemon juice

1 tablespoon sugar

1/2 teaspoon salt

1/8 tsp. Ground red pepper

1 bunch garlic clove, minced

1 cup lemon tarragon mayonnaise

Directions

Thaw rolls according to package directions.

Rinse tenderloin and pat dry.

Combine oil and next 5 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°F for 30 to 40 minutes, or until a thermometer registers 160°F.

Let stand 15 minutes. Reduce heat to 350°F. Bake rolls at 350°F for 15 to 20 minutes, or until golden.

Cut pork into ¼ inch thick slices; serve with dinner rolls and lemon tarragon mayonnaise. Add lettuce and red onions to garnish.