How to make it

  • Combine tenderloins with paprika, dry mustard, garlic, vinegar, oil and salt and pepper in a large zipper bag.
  • Shake to coat meat.
  • Let rest at least 1 hours and up to over night in fridge.
  • Let meat rest 30 minutes outside of fridge while preparing grill.
  • Grill over medium high heat about 25 minutes or so, until internal temp is 145-150.
  • Let rest about 5 minutes then slice into about 1 inch slices
  • Serve on the pretzel rolls with cheese, toppings and sauce, below.
  • For Dill Mustard Sauce

  • Combine all ingredients and refrigerate until ready to use.

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