MARINADE:

1/2 c. soy sauce
1/4 c. brown sugar
2 tbsp. vegetable oil
1 tsp. ground ginger
1/2 tsp. dry mustard
2 cloves garlic, minced
1 lb. whole pork tenderloin
24 sm. dinner or Parkerhouse roll, warmed

In a shallow 1 1/2 quart glass baking dish, mix marinade ingredients. Place tenderloin in dish; turn to coat surface. Cover and refrigerate for 12 hours or overnight, turning several times. Drain reserving marinade for grilling. Grill tenderloin over hot coals or gas grill on medium high, brushing occasionally with marinade. Grill each side about 6 minutes for medium or 7-8 minutes per side for well done. Let stand for 10 minutes. Carve in thin slices and serve in rolls.

Alternate Cooking Method: Bake tenderloin in 375 degree oven until meat thermometer registers 160 degrees. Let stand for 10 minutes; carve in thin slices. Combine 1/4 cup reserved marinade and 1 cup water. Heat in chafing dish; add pork slices. Yield About 24 small sandwiches.