Frito-Lay: Good Fun!  Low Country Pork Tenderloin Hoagie with
Buttermilk Mustard Mayo  Low Country Pork Tenderloin Hoagie with
Buttermilk Mustard Mayo   Pork and Marinade: 2 8-ounce pork
tenderloins, cleaned and slit down the middle lengthwise 4
tablespoons ketchup 2 tablespoons cider vinegar 2 tablespoon
brown sugar 1 teaspoon cracked black pepper  Sandwich Garnish: 1
cup shredded iceberg lettuce ½ cup diced bread and butter
pickles ¼ cup chopped red onions 4 hoagie rolls  Buttermilk
Mustard Mayo: ½ cup mayo 1½ tablespoon creole mustard 1½
tablespoon buttermilk Salt and ground black pepper to taste
For Pork and Marinade: 1. In a medium mixing bowl, place all
ingredients except pork. 2. Mix thoroughly for 2-3 minutes and
add the pork. 3. Make sure the pork is coated in the marinade
and allow it to marinate for 30 minutes.  For Sandwich: 1. Once
the pork has marinated, season with salt and place on the grill.
2. Cook each side for 5-6 minutes. 3. While the pork is cooking,
brush the hoagie rolls with butter