2 pork tenderloins, trimmed of fat and cut into chunks
1 teaspoon EACH salt and pepper
1/2 cup Dijon mustard
1/4 cup pickle juice
1 teaspoon granulated onion
1/2 teaspoon pepper
2 tablespoons mayonnaise
6 - 8 croissant rolls, halved
Soak 6 - 8 wooden skewers in water for about an hour (so they won't burn as much on the grill). Thread about 5 or 6 chunks of pork on the skewer. Place on a hot grill and season with salt and pepper.
Meanwhile, make sauce: In a medium bowl, mix together mustard, pickle juice, dried onion, pepper and mayonnaise. Transfer half to a small bowl to put on your 'dog' later.
Loosen kebabs and flip. Baste with mustard-pickle sauce. Turn and baste a couple more times until pork is cooked all the way through (this takes about ten minutes).
Slide the meat off the skewer onto a croissant roll. Top with more mustard sauce. Makes 6 - 8 'hotdogs'.