I love grilled food in the summer, and my husband is an expert. These pork tenderloin sandwiches are a favorite at picnics and potlucks. My husband grills the pork; I whip up the sauce and build the sandwiches.
To prepare marinade, combine soy sauce, bourbon, brown sugar, and garlic. Place pork in a large Ziploc bag. Pour marinade over and seal the bag. Marinate at room temperature for 3 hours turning occasionally. You can also marinate overnight in the refrigerator.
Remove pork from marinade and prepare grill. Grill pork until center is a little pink. Remove pork from the grill and tent the meat with foil. Let rest until room temperature. The pork can be cooked a day ahead. Do not slice the pork until you are ready to assemble the sandwiches.
While pork is resting, prepare sauce. Combine sour cream, mayonnaise, mustard, green onion, and vinegar in small bowl. Mix well and set aside.
When pork is cooled, slice thinly on the diagonal.
To assemble sandwiches, halve the baguette horizontally separating the top of the loaf from the bottom. Spread sauce on the bottom and top of the bread. Place slices of pork along the bottom half of the bread. Top with arugula then put the “bread lid” on the sandwich. Slice into wedges.
Champagne mustard is hard to find. I have located Stonewall Kitchen’s Maine Maple Champagne Mustard at Whole Foods. If I don’t have a champagne Mustard, I use Dijon.
Garlic vinegar is also hard to locate. I replace with white wine vinegar. I think I could probably steep garlic in my white wine vinegar to make my own garlic vinegar, but I never think about it ahead of time.
Squishy rolls like Portuguese rolls work well too instead of the French bread.
If taking to a tailgate, the sandwiches can be bagged individually and stored in a cooler.