Grilled Pork Tenderloin With Horseradish Sauce

Combine the pork with the herbs, garlic, pepper to taste and olive oil in a shallow dish. Cover and marinate for 2-3 hours or overnight in the refrigerator. 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 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.