(1-pound) pork tenderloins, cleaned
tablespoons Better Than Bouillon® Roasted Chicken Base
tablespoons cracked black pepper
tablespoons garlic powder
cup creamy peanut butter
cup orange blossom honey
tablespoons sriracha sauce
(6-inch) French baguettes, cut in half, lengthwise
English cucumbers, thinly sliced
cup pickled red onions (optional)
cup cilantro leaves
- Preheat grill to 400°F.
- Rub pork tenderloins with Roasted Chicken Base. Combine black pepper and garlic powder. Sprinkle evenly over the tenderloins.
- Mix the peanut butter, honey and sriracha sauce in a small bowl. Divide the sauce into thirds.
- Place tenderloins directly onto grill. Grill for 5 minutes per side. Baste each grilled side with the peanut butter mixture. Grill until the internal temperature is 140°F. Remove the tenderloins from the grill and let rest for 10 minutes before slicing.
- Slice the pork into ¼-inch slices. Spread the bottom of each roll with the remaining basting sauce. Top with cucumber slices, pork slices, onions, and cilantro leaves.
- Serve immediately.