Ingredients
2- 1 pound pork tenderloins
Rub Mixture
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon coriander
1 teaspoon salt
¾ teaspoon pepper
Glaze Mixture
2 tablespoons light-brown sugar
1 cup balsamic vinegar
¼ teaspoon black pepper
4 sandwich rolls
1 large red onion, sliced into thin rounds
Good quality mustard
Preparation
In a small bowl, mix oregano, coriander, salt, and pepper. Rub mixture evenly over pork tenderloins.
In a small saucepan, bring vinegar and brown sugar to a boil over high heat; cook, stirring occasionally, until mixture is reduced to1/2 cup, about 3 minutes. Remove from heat.
Grill tenderloin over medium-hot coals until internal temperature registers 155° on an instant-read thermometer, about 15 minutes more. Remove from grill; brush with warm balsamic glaze. Let rest 10 minutes; slice 1/4 inch thick.
Spread mustard over split rolls, and then layer each half with pork and sliced onions. Drizzle with glaze and top with remaining bread halves.
