Categories: Sandwiches- Burgers- Wraps

Ingredients

• 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 spit
• 1/4 cup Kraft Mayo Horseradish-Dijon Flavored Reduced Fat Mayonnaise
• 1/4 cup dry roasted peanuts, finely chopped
• 4 romaine lettuce leaves
• 4 green onions, sliced

Directions

1. Reserve 12 cilantro sprigs. Chop remaining cilantro, mix with 1/3 cup steak sauce. Pour over meat in shallow dish; turn to evenly coat meat. Refrigerate 15 minutes to marinate.

2. Heat greased grill to medium heat. Remove meat from marinade; discard marinade.

3. Grill meat 5 minutes, on each side or until done (160 degrees).

4. Spread rolls with remaining steak sauce and mayonnaise, fill with meat, nuts, lettuce, onions and cilantro sprigs.

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