Be sure to throughly cook reserved marinade for these sandwiches. Serve with fruit salad and Crispy Half-Baked Potatoes.
- 2 pork tenderloins (about 1 1/2 pounds each)
- 1/2 cup lime juice
- 1/4 cup honey
- 1/4 cup water
- 2 cloves garlic (minced)
- 8 hard rolls (split)
- Combine lime juice, honey, water and garlic. Place pork tenderloins in plastic bag or utility dish; add marinade, turning pork to coat. Tie bag securely or cover dish and marinate in refrigerator 6 hours or overnight, turning pork once.
- Drain, reserving marinade. Place pork on a rack in open roasting pan. Roast at 425 degrees F. for 20 to 27 minutes or until meat thermometer inserted in center of pork reads 145 degrees F. Remove from oven. Let stand for 5 minutes.
- Place reserved marinade in a small saucepan, cover and cook 5 minutes; keep warm. Carve pork into thin slices; place in shallow serving dish. Pour warm marinade over pork. Serve sliced pork in rolls.