• Serves: 8 servings

Ingredients

  • Olive oil, for roasting pan
  • 1 large red onion, sliced into thin rounds
  • 8 country rolls, or other small rolls, split
  • 4 teaspoons Dijon mustard
  • 2/3 cup Balsamic Nectar
  • 2 pork tenderloins (3/4 pound each)
  • Coarse salt and ground pepper
  • 3/4 teaspoon ground coriander
  • 1 teaspoon dried oregano, crumbled
  • 8 large Romaine lettuce leaves

Instructions

  1. Preheat oven to 450 degrees.
  2. Lightly oil a 9-by-13-inch roasting pan; set aside.
  3. In a small bowl, mix oregano, coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Rub mixture evenly over pork tenderloins.
  4. Place pork in prepared pan.
  5. Roast pork 5 minutes; brush with 1/3 cup of Balsamic Nectar, coating entirely. Roast another 5 minutes; brush with remaining 1/3 cup of Balsamic Nectar. Continue roasting until internal temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more.
  6. Remove from pan. Let rest 10 minutes; slice 1/4 inch thick.
  7. Spread mustard over split rolls, add lettuce leaf, and then layer half with pork and onions. Top with remaining halves of rolls.