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A savory-sweet balsamic glaze and easy rub give these sandwiches a double dose of flavor. They can be made ahead to make getting them on the table a snap.

Source: Everyday Food, December 2003
Total Time Prep Servings



Cook's Notes

You can roast the pork tenderloin up to a day ahead of time; let cool, then cover and refrigerate. Slice the pork just before you are ready to assemble the sandwiches. Red onions are sweeter than most yellow onions, but they can still be strong. For a milder taste, soak the onion slices in cold water for about ten minutes, then drain and pat dry before placing them on the sandwiches.

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How would you rate this recipe?
  • sarahmacrn
    18 AUG, 2008
    The end result was delicious, but the process was a bit dangerous. The balsamic/sugar glaze burned so much in the oven that it set off my smoke detectors.
  • nwislandgal
    18 AUG, 2008
    Looks great!

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