Asian Pork Tenderloin Sandwich

• 1 cup fresh cilantro, divided
• 2/3 cup A.1. Original Sauce, divided
• 1-1/2 lb. pork tenderloin, cut into 1/4-inch-thick slices
• 4 submarine rolls, partially split
• 1/4 cup KRAFT Mayo Horseradish-Dijon Flavored Reduced Fat Mayonnaise
• 1/4 cup PLANTERS Dry Roasted Peanuts, finely chopped
• 4 romaine lettuce leaves
• 4 green onions, sliced

1. Reserve 12 cilantro sprigs.
2. Chop remaining cilantro; mix with 1/3 cup steak sauce.
3. Pour over meat in shallow dish; turn to evenly coat meat.
4. Refrigerate 15 min.
5. to marinate.
6. Heat greased grill to medium heat.
7. Remove meat from marinade; discard marinade.
8. Grill meat 5 min.
9. on each side or until done (160 degrees F).
10. Spread rolls with remaining steak sauce and mayonnaise; fill with meat, nuts, lettuce, onions and cilantro sprigs.

fresh cilantro, original sauce, pork tenderloin, submarine rolls, horseradish, peanuts, green onions

Taken from www.kraftrecipes.com/recipes/asian-pork-tenderloin-sandwich-121585.aspx (may not work)