Sriracha Pork Tenderloin Sandwiches - Savory Meal #5

We had this as a dinner but it really is more of a lunch item.  We didn't use hoagies but used Texas Toast (5-Cheese) and had it as an open faced sandwich.  It was good - the meat was tender.  Again, I used Tastefully Simple Avocado Oil in lieu of the vegetable oil and the fat-free version of mayonnaise.  You can make substitutions to meet your dietary needs and/or tastes.

Ingredients:

1 pkt Sriracha Ranch Dip mix, divided
1/4 c vegetable oil
juice of 1 lemon (2-4 Tbsp)
1 1/4 lbs pork tenderloin, sliced 1/2 inch thick
1/3 c sour cream
1/3 c mayonnaise
4 hoagie buns, sliced and toasted
lettuce (optional)
tomato slices (optional)
onion slices (optional)

Instructions:  

Combine 1 tbsp Sriracha Ranch Dip Mix, oil, and lemon juice in a

gallon resealable bag; massage to combine.  Add pork slices; seal bag and toss to coat.  Refrigerate several hours or overnight (I did overnight).  Combine remaining Sriracha Ranch Dip Mix with sour cream and mayonnaise.  Store in refrigerator, covered, until ready to serve.  Heat large non-stick skillet over medium-high heat.  Remove pork from marinade and add to skillet.  Saute 4-6 minutes until browned on

both sides and internal temperature reaches 155 degrees.  Serve pork in toasted bun with Sriracha Ranch Dip and lettuce, tomatoes and onion, if desired.  makes 4 servings.

Make Ahead & Freeze:   Place Sriracha Ranch dip mix, oil, lemon and pork slices in a gallon resealable bag; toss to coat.  Freeze.  Thaw and cook according to directions above.