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Low Country Pork Tenderloin Hoagie with Buttermilk Mustard Mayo

Low Country Pork Tenderloin Hoagie with Buttermilk Mustard Mayo


Pork and Marinade:
2 8-ounce pork tenderloins, cleaned and slit down the middle lengthwise
4 tablespoons ketchup
2 tablespoons cider vinegar
2 tablespoon brown sugar
1 teaspoon cracked black pepper

Sandwich Garnish:
1 cup shredded iceberg lettuce
½ cup diced bread and butter pickles
¼ cup chopped red onions
4 hoagie rolls

Buttermilk Mustard Mayo:
½ cup mayo
1½ tablespoon creole mustard
1½ tablespoon buttermilk
Salt and ground black pepper to taste


For Pork and Marinade:
1. In a medium mixing bowl, place all ingredients except pork.
2. Mix thoroughly for 2-3 minutes and add the pork.
3. Make sure the pork is coated in the marinade and allow it to marinate for 30 minutes.

For Sandwich:
1. Once the pork has marinated, season with salt and place on the grill.
2. Cook each side for 5-6 minutes.
3. While the pork is cooking, brush the hoagie rolls with butter and toast on the grill.
4. Once the pork is done, thinly slice both pieces of pork and place 4 ounces on each roll.
5. Divide the lettuce, pickles and onions evenly onto each sandwich.
6. Finish with the buttermilk mustard mayo.
7. Serve immediately with LAY'S® Kettle Cooked Jalapeno Flavored Potato Chips.

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