Roasted Pork Tenderloin Sandwich

This sandwich works great for tailgating and can be kept hot by placing quart sized canning jars filled with boiling water in the bottom of a cooler. Wrap the sandwiches individually in foil and place them in the hot cooler. The sandwiches will be steamy and so good.

• 1 tablespoon Cavender’s Greek seasoning
• Salt and pepper to taste
• 2 to 2 ½ pounds pork tenderloin
• 12 dinner rolls
• One 10 oz jar mango chutney
• 12 slices gruyere cheese

Preheat oven to 400 degrees F. Season the pork tenderloin with Cavender’s Greek seasoning and salt and pepper pressing the seasonings into all sides of the meat. Place in oven and cook, uncovered, for about 20-25 minutes or until thermometer inserted in center of roast registers 160 degrees. Cover with foil and let stand for 10 minutes. Slice into 24 slices.

Heat 12 dinner rolls following package directions. Slice rolls to make a sandwich and spread with 1 teaspoon mango chutney. Add one slice gruyere cheese and two slices of the pork tenderloin. Wrap each sandwich in foil. To keep pork sandwiches warm for tailgating, place quart sized canning jars filled with boiling water in the bottom of a cooler. Place sandwiches wrapped in foil in the cooler. The pork sandwiches will stay warm for one or two hours.