Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     pork tenderloins -- about 1-1 1/2 pounds
  1         tablespoon  chopped fresh rosemary
  2        tablespoons  chopped fresh sage
  2        tablespoons  chopped fresh basil
  1              clove  garlic -- finely chopped
                        freshly ground black pepper
                        kosher salt
  4        tablespoons  olive oil
  2                     French baguette loaves (2-3) -- sliced in 1/2"rounds
                        **SAUCE**
  1                cup  sour cream
  2        tablespoons  horseradish
  2        tablespoons  chopped fresh chives

Preparation:

Combine the pork with the herbs, garlic, pepper to taste and olive oil in a shallow dish. Cover and marinate for 22-3 hours at room temperature or refrigerate overnight. The meat should be turned several times while marinating. Prepare the grill and when ready, cook the pork about 10 to 20 minutes, turning to brown on all sides. Test to make sure the meat is barely pink in the center. Remove from grill, sprinkle with salt and let rest before carving, about 10 minutes. Slice thinly (about 1/8-inch thick). Combine horseradish, sour cream and one tablespoon of chives in a small bowl. Place slices of pork on each French bread round. Top with a dollop of sauce off-center and garnish with three chopped sprigs of chives on each serving.

Nutritional Information:

18 Calories (kcal); 2g Total Fat; (90% calories from fat); trace Protein; trace Carbohydrate; 2mg Cholesterol; 3mg Sodium