Roasted Garlic & Herb Pork Tenderloin Poboys


2 cleaned and trimmed Pork Tenderloins

Tony Chachere's Roasted Garlic & Herb Injectable Marinade

Tony Chachere's BOLD Seasoning

Poboy French Bread

Tony Chachere's Creole Sandwich Sauce



Sliced Red Onion

Sliced Pickles


Prepare Tenderloin by injecting meat with 1-1.5 oz. per pound of total weight.. Season outside of roast generously with seasoning. Place in hot Saute Pan and brown on all sides Cover. Bake at 400 for approximately 10 minutes . Remove from oven and let rest for 5 minutes. Slice and Keep warm in oven until ready to serve. Serve on Poboy bread and top with Sandwich Sauce and whatever else you may like.