GERMAN-STYLE BARBECUED PORK SANDWICHES

Serve these über-deutsche sandwiches for a casual Oktoberfest party, with potato salad and a cold lager or pilsner.

2 (12-ounce) pork tenderloins
3 tablespoons German hot mustard, plus more for bread
Sea salt and freshly ground pepper
TO SERVE:
Long or short German pretzel baguettes – allow 6 inches for each person
1 cup German curry ketchup
2 German garlic barrel pickles, sliced

Prepare grill to medium-high heat.

Pat tenderloins dry and rub with mustard. Sprinkle with salt and pepper and place on grill.

Grill for 10 minutes on each side, or until an instant-read thermometer inserted in thickest part reads 155 degrees F.

Remove from grill and let cooked tenderloins stand, loosely covered with aluminum foil, for about 10 minutes (internal temperature will rise 5 to 10 degrees).

TO SERVE:
Slice baguettes into 6 (6-inch) segments; slice open and spread with more mustard. Slice the cooked pork very thinly and divide among prepared bread. Garnish with curry ketchup and pickles, and serve.

Servings: 6
Source: the German Agricultural Marketing Board