• 2 or 3 pork tenderloins
• 2 bell peppers (red, green and or yellow) per tenderloin
• 2 large onions, per tenderloin
• Italian salad dressing
• Garlic powder to taste
• Small buns

1. Roast the pork tenderloins as label suggests. When done, let cool completely so they will slice evenly without tearing apart.
2. Slice very thinly and put into a large container. Sprinkle garlic powder over the meat.
3. Julienne the peppers and onions as thinly as possible. Put over the meat. Pour Italian dressing over all and toss gently, so you don't tear up the meat.
4. Marinate overnight, if possible, or at least several hours for best flavor. When eady to serve, put all (including the liquid) on a large platter.
5. Have small sliced buns in a platter alongside the meat platter. No need to have condiments (mayo, etc.) handy, because the marinade is plenty.

(Cotton)