Tuscan Pork Sandwich

• 2- 1 pound pork tenderloins
• Rub Mixture
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon coriander
• 1 teaspoon salt
• 3/4 teaspoon pepper
• Glaze Mixture
• 2 tablespoons light-brown sugar
• 1 cup balsamic vinegar
• 1/4 teaspoon black pepper
• 4 sandwich rolls
• 1 large red onion, sliced into thin rounds
• Good quality mustard

1. In a small bowl, mix oregano, coriander, salt, and pepper. Rub mixture evenly over pork tenderloins.
2. 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.
3. Grill tenderloin over medium-hot coals until internal temperature registers 155u0b0 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.
4. Spread mustard over split rolls, and then layer each half with pork and sliced onions. Drizzle with glaze and top with remaining bread halves.

pork tenderloins, rub, oregano, garlic, coriander, salt, pepper, lightbrown sugar, balsamic vinegar, ubc, sandwich rolls, red onion, quality mustard

Taken from www.epicurious.com/recipes/member/views/tuscan-pork-sandwich-1204586 (may not work)