Bite into the ultimate comfort food with our roundup of 20 Juicy Pork Tenderloin Sandwich Recipes that promise to turn your ordinary meals into extraordinary feasts. Whether you’re craving a quick weeknight dinner or planning a weekend barbecue, these succulent sandwiches are sure to satisfy. Get ready to explore a world of flavors that will have you coming back for seconds—and maybe even thirds!
Grilled Pork Tenderloin Sandwich with Apple Slaw
Nothing beats the combination of juicy grilled pork and crisp apple slaw in a sandwich. Perfect for summer barbecues or a quick weeknight dinner.
Ingredients
- For the pork:
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- For the slaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 apple, julienned
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/2 tsp salt
- For serving:
- 4 brioche buns
Instructions
- Preheat grill to medium-high heat (400°F).
- Rub pork tenderloin with olive oil, salt, pepper, and garlic powder.
- Grill pork for 20-25 minutes, turning every 5 minutes, until internal temperature reaches 145°F. Tip: Let pork rest for 5 minutes before slicing to retain juices.
- While pork cooks, mix cabbages, apple, mayonnaise, vinegar, honey, and salt in a bowl. Tip: For extra crunch, add slaw to sandwiches just before serving.
- Slice pork thinly against the grain. Tip: Sharp knives make cleaner cuts, keeping pork tender.
- Toast brioche buns lightly on the grill, about 1 minute per side.
- Assemble sandwiches with pork slices and apple slaw.
Ultimate satisfaction comes from the contrast of warm, smoky pork and cool, tangy slaw. Try serving with sweet potato fries for a complete meal.
Crispy Pork Tenderloin Sandwich with Spicy Mayo
Kitchens often crave something crunchy yet juicy. This sandwich delivers both with minimal fuss.
Ingredients
For the pork:
- 1 lb pork tenderloin, sliced into 1/2-inch thick pieces
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Vegetable oil, for frying
For the spicy mayo:
- 1/2 cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp lime juice
For assembling:
- 4 brioche buns, toasted
- Lettuce leaves
- Sliced tomatoes
Instructions
- Season pork slices with salt, pepper, and garlic powder.
- Dredge each slice in flour, dip in beaten eggs, then coat with panko breadcrumbs. Tip: Press breadcrumbs firmly to ensure they stick.
- Heat 1/2 inch of vegetable oil in a large skillet over medium heat to 350°F.
- Fry pork slices for 3-4 minutes per side until golden brown and crispy. Tip: Avoid overcrowding the pan to maintain oil temperature.
- Transfer to a paper towel-lined plate to drain excess oil.
- Mix mayonnaise, sriracha, and lime juice in a small bowl for the spicy mayo.
- Spread spicy mayo on the bottom half of each toasted bun.
- Layer with lettuce, tomato, and a crispy pork slice. Tip: Add a slice of cheese for extra richness.
- Top with the other half of the bun and serve immediately.
Golden crispy pork meets creamy spicy mayo in every bite. Serve with pickles or coleslaw for a contrasting crunch.
Slow-Cooked Pulled Pork Tenderloin Sandwich
Ready to elevate your sandwich game? This slow-cooked pulled pork tenderloin sandwich is a game-changer, offering melt-in-your-mouth tenderness with minimal effort.
Ingredients
- For the pork:
- 2 lbs pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- For the sandwich:
- 4 brioche buns
- 1 cup coleslaw
- 1/2 cup BBQ sauce
Instructions
- Preheat your slow cooker to low heat.
- Rub the pork tenderloin with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
- Place the seasoned pork in the slow cooker and pour chicken broth around it.
- Cover and cook on low for 8 hours, or until the pork shreds easily with a fork. Tip: Avoid opening the lid frequently to maintain temperature.
- Remove the pork from the slow cooker and shred it using two forks. Tip: Reserve the cooking liquid to moisten the pork if it seems dry.
- Toast the brioche buns lightly for added texture.
- Assemble the sandwiches by placing a generous amount of pulled pork on each bun, topping with coleslaw and a drizzle of BBQ sauce. Tip: For extra flavor, mix some BBQ sauce into the pulled pork before assembling.
Great for gatherings or a hearty meal at home, this sandwich pairs perfectly with crispy fries or a cold beer. The pork is succulent, the coleslaw adds crunch, and the BBQ sauce brings a sweet and tangy finish.
Pork Tenderloin Sandwich with Caramelized Onions and Gruyere
A pork tenderloin sandwich with caramelized onions and Gruyere is a hearty meal that combines savory, sweet, and creamy flavors. Perfect for a quick lunch or a satisfying dinner, this sandwich is sure to impress with its rich taste and texture.
Ingredients
– For the pork tenderloin:
– 1 lb pork tenderloin
– 1 tbsp olive oil
– Salt and pepper to taste
– For the caramelized onions:
– 2 large onions, thinly sliced
– 2 tbsp butter
– 1 tbsp brown sugar
– For assembling the sandwich:
– 4 slices Gruyere cheese
– 4 ciabatta rolls
– 2 tbsp mayonnaise
Instructions
1. Preheat the oven to 375°F.
2. Season the pork tenderloin with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3 minutes per side.
4. Transfer the pork to the oven and roast for 20 minutes, or until the internal temperature reaches 145°F.
5. While the pork cooks, melt butter in a skillet over medium heat. Add onions and brown sugar, stirring occasionally until onions are soft and caramelized, about 15 minutes.
6. Slice the ciabatta rolls in half and toast lightly.
7. Spread mayonnaise on the bottom half of each roll.
8. Slice the pork tenderloin thinly and divide among the rolls.
9. Top the pork with caramelized onions and a slice of Gruyere cheese.
10. Place the sandwiches under a broiler for 2 minutes, or until the cheese is melted and bubbly.
Rustic ciabatta holds the juicy pork and sweet onions, while melted Gruyere adds a nutty depth. Serve with a crisp salad or pickles for a contrasting crunch.
BBQ Pork Tenderloin Sandwich with Pickled Jalapeños
Get ready to elevate your sandwich game with this BBQ Pork Tenderloin Sandwich, topped with pickled jalapeños for a spicy kick.
Ingredients
- For the pork tenderloin:
- 1 pork tenderloin (about 1 lb)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the BBQ sauce:
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- For serving:
- 4 brioche buns
- 1/4 cup pickled jalapeños
Instructions
- Preheat your grill to medium-high heat (400°F).
- Rub the pork tenderloin with olive oil, salt, and black pepper.
- Grill the pork for 6-7 minutes per side, or until the internal temperature reaches 145°F. Tip: Let the pork rest for 5 minutes before slicing to retain juices.
- While the pork cooks, mix ketchup, apple cider vinegar, brown sugar, garlic powder, and onion powder in a small saucepan over low heat. Simmer for 5 minutes, stirring occasionally. Tip: Adjust sweetness or tanginess by varying the amount of brown sugar or vinegar.
- Slice the rested pork into 1/2-inch thick pieces.
- Brush each slice with the BBQ sauce.
- Toast the brioche buns on the grill for 1-2 minutes until lightly charred.
- Assemble the sandwiches by placing pork slices on the bottom bun, topping with pickled jalapeños, and covering with the top bun. Tip: Add a slice of cheese under the pork for extra creaminess.
With its juicy pork, smoky BBQ sauce, and spicy jalapeños, this sandwich packs a punch. Serve it with a side of coleslaw to balance the heat.
Pork Tenderloin Banh Mi Sandwich with Sriracha Mayo
Savory meets spicy in this Pork Tenderloin Banh Mi Sandwich with Sriracha Mayo, a perfect blend of flavors and textures for any meal.
Ingredients
For the Pork Tenderloin
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
For the Sriracha Mayo
- 1/2 cup mayonnaise
- 1 tbsp Sriracha sauce
For the Sandwich
- 1 French baguette
- 1/2 cup pickled carrots
- 1/2 cup pickled daikon
- 1/4 cup cilantro leaves
- 1 jalapeno, sliced
Instructions
- Preheat oven to 375°F.
- Rub pork tenderloin with olive oil, salt, and black pepper.
- Place pork on a baking sheet and roast for 25 minutes or until internal temperature reaches 145°F. Tip: Let pork rest for 5 minutes before slicing to retain juices.
- Mix mayonnaise and Sriracha sauce in a small bowl. Set aside.
- Slice baguette lengthwise and toast lightly.
- Spread Sriracha mayo on both sides of the baguette.
- Layer sliced pork, pickled carrots, pickled daikon, cilantro, and jalapeno on the baguette. Tip: For extra crunch, add cucumber slices.
- Cut sandwich into 4 pieces and serve immediately. Tip: Serve with extra Sriracha mayo on the side for dipping.
The sandwich boasts a crispy baguette, tender pork, and a creamy, spicy mayo. Enjoy it with a cold beer for a refreshing contrast.
Herb-Marinated Pork Tenderloin Sandwich with Arugula
You’ll love how this Herb-Marinated Pork Tenderloin Sandwich with Arugula combines juicy flavors with a crisp bite. Perfect for a quick lunch or a hearty dinner.
Ingredients
– For the marinade:
– 1/4 cup olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 3 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– For the sandwich:
– 1 lb pork tenderloin
– 4 ciabatta rolls, sliced in half
– 2 cups arugula
– 1/4 cup mayonnaise
Instructions
1. In a small bowl, whisk together olive oil, rosemary, thyme, garlic, salt, and pepper to make the marinade.
2. Place the pork tenderloin in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 2 hours, turning once halfway through.
3. Preheat the grill to medium-high heat (about 375°F).
4. Remove the pork from the marinade and grill for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F.
5. Let the pork rest for 5 minutes before slicing thinly against the grain.
6. Spread mayonnaise on the cut sides of the ciabatta rolls.
7. Layer arugula and sliced pork on the bottom halves of the rolls, then cover with the top halves.
Tip: For extra flavor, toast the ciabatta rolls lightly before assembling. Letting the pork rest ensures it stays juicy. Always slice meat against the grain for tenderness.
The sandwich offers a delightful contrast between the tender, herb-infused pork and the peppery arugula. Serve it with a side of sweet potato fries for a complete meal.
Pork Tenderloin Sandwich with Peach Chutney and Brie
You won’t believe how this sandwich combines sweet, savory, and creamy flavors in every bite. Perfect for a summer lunch or a fancy picnic, it’s surprisingly easy to make.
Ingredients
For the Pork Tenderloin:
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
For the Peach Chutney:
- 2 peaches, diced
- 1/4 cup sugar
- 2 tbsp apple cider vinegar
- 1/4 tsp red pepper flakes
For Assembly:
- 4 slices of crusty bread
- 4 oz Brie cheese, sliced
- 1/4 cup arugula
Instructions
- Preheat oven to 375°F.
- Season pork tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear pork on all sides until golden, about 3 minutes per side.
- Transfer skillet to oven. Roast pork until internal temperature reaches 145°F, about 15 minutes. Tip: Let pork rest for 5 minutes before slicing to retain juices.
- While pork cooks, combine peaches, sugar, vinegar, and red pepper flakes in a saucepan over medium heat. Simmer until thickened, about 10 minutes. Tip: Stir occasionally to prevent sticking.
- Toast bread slices until golden.
- Slice pork thinly. Assemble sandwiches with bread, arugula, pork slices, peach chutney, and Brie. Tip: For extra flavor, lightly grill the assembled sandwich.
Bold flavors and textures make this sandwich a standout. The juicy pork pairs perfectly with the sweet and spicy chutney, while the melted Brie adds a creamy finish. Try serving it with a crisp white wine for an elevated meal.
Pork Tenderloin Cubano Sandwich with Swiss Cheese
Just when you thought the classic Cubano couldn’t get any better, we’re adding pork tenderloin for a juicy twist. This sandwich layers flavors and textures for a hearty meal.
Ingredients
- For the marinade:
- 1/4 cup orange juice
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp oregano
- For the sandwich:
- 1 lb pork tenderloin
- 4 Cuban bread rolls
- 8 slices Swiss cheese
- 1/2 cup dill pickles, sliced
- 2 tbsp yellow mustard
- 2 tbsp butter, softened
Instructions
- Combine orange juice, lime juice, garlic, cumin, and oregano in a bowl. Pour over pork tenderloin in a resealable bag. Marinate in fridge for 2 hours.
- Preheat grill to medium-high (400°F). Grill pork for 6 minutes per side, or until internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
- Slice Cuban rolls in half. Spread mustard on the bottom half of each roll. Layer with Swiss cheese, pork slices, and pickles. Top with remaining cheese and roll halves.
- Butter the outside of each sandwich. Grill on a panini press or skillet over medium heat for 3 minutes per side, until bread is golden and cheese is melted.
Let the sandwich sit for a minute before cutting to keep the fillings intact. The crispy bread gives way to tender pork and melty cheese, with a tangy kick from the pickles and mustard. Serve with plantain chips for a true Cuban experience.
Pork Tenderloin Sandwich with Garlic Aioli and Roasted Peppers
Craving a sandwich that’s both hearty and flavorful? This pork tenderloin sandwich with garlic aioli and roasted peppers hits all the right notes.
Ingredients
- For the pork tenderloin:
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the garlic aioli:
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- For the roasted peppers:
- 2 red bell peppers
- 1 tbsp olive oil
- 1/4 tsp salt
- For assembling:
- 4 ciabatta rolls
- 1 cup arugula
Instructions
- Preheat oven to 400°F.
- Rub pork tenderloin with olive oil, salt, and black pepper. Tip: Let it sit at room temperature for 15 minutes for even cooking.
- Roast pork in the oven for 25 minutes or until internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
- While pork cooks, slice bell peppers into strips, toss with olive oil and salt, and roast on a separate tray for 20 minutes.
- Mix mayonnaise, minced garlic, and lemon juice to make the aioli. Tip: Let it chill in the fridge to enhance flavors.
- Let pork rest for 5 minutes before slicing thinly.
- Toast ciabatta rolls lightly.
- Spread garlic aioli on both sides of each roll.
- Layer arugula, sliced pork, and roasted peppers on the rolls.
Layers of tender pork, creamy aioli, and sweet peppers make every bite a delight. Serve with a side of pickles for an extra crunch.
Pork Tenderloin Sandwich with Honey Mustard and Bacon
Ready to elevate your sandwich game? This pork tenderloin sandwich combines juicy meat, crispy bacon, and a tangy honey mustard sauce for a meal that’s both indulgent and satisfying. Perfect for a hearty lunch or dinner, it’s a crowd-pleaser that’s surprisingly simple to make.
Ingredients
For the pork tenderloin:
– 1 lb pork tenderloin
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the honey mustard sauce:
– 1/4 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tbsp honey
For assembling:
– 4 slices bacon, cooked crispy
– 4 brioche buns, toasted
– 1 cup arugula
Instructions
1. Preheat oven to 375°F.
2. Season pork tenderloin with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear pork on all sides until golden, about 2 minutes per side.
4. Transfer skillet to oven. Roast pork for 15-20 minutes, or until internal temperature reaches 145°F.
5. Let pork rest for 5 minutes before slicing.
6. Mix mayonnaise, Dijon mustard, and honey in a small bowl to make the sauce.
7. Spread honey mustard sauce on the bottom half of each toasted bun.
8. Layer arugula, sliced pork, and bacon on top.
9. Cover with the top half of the bun.
Delight in the contrast of textures, from the tender pork to the crispy bacon and the soft, buttery bun. The honey mustard adds a sweet and tangy kick that ties everything together. Serve with a side of sweet potato fries for an unbeatable combo.
Pork Tenderloin Sandwich with Avocado and Chipotle Mayo
Ready to elevate your sandwich game? This pork tenderloin sandwich with avocado and chipotle mayo is a game-changer. It’s packed with flavors and textures that will make it a repeat in your meal rotation.
Ingredients
For the pork tenderloin:
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
For the chipotle mayo:
- 1/2 cup mayonnaise
- 1 tbsp chipotle in adobo sauce
- 1 tsp lime juice
For assembling:
- 4 slices of bread
- 1 avocado, sliced
- 1 cup arugula
Instructions
- Preheat your oven to 375°F.
- Season the pork tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden, about 2 minutes per side.
- Transfer the skillet to the oven. Roast for 15-20 minutes, or until the internal temperature reaches 145°F.
- Let the pork rest for 5 minutes before slicing.
- While the pork rests, mix mayonnaise, chipotle in adobo, and lime juice in a small bowl to make the chipotle mayo.
- Toast the bread slices until golden.
- Spread chipotle mayo on each slice of bread.
- Layer arugula, sliced pork, and avocado on one slice. Top with another slice.
- Cut the sandwich in half and serve immediately.
Fantastic textures and flavors come together in this sandwich. The creamy avocado and spicy mayo complement the juicy pork perfectly. Try serving it with sweet potato fries for a complete meal.
Pork Tenderloin Sandwich with Fig Jam and Goat Cheese
Gather your ingredients for a sandwich that combines savory, sweet, and creamy flavors in every bite. This pork tenderloin sandwich with fig jam and goat cheese is a gourmet treat that’s surprisingly simple to make.
Ingredients
For the Pork Tenderloin
– 1 lb pork tenderloin
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Sandwich
– 4 ciabatta rolls, sliced in half
– 1/2 cup fig jam
– 4 oz goat cheese, softened
Instructions
1. Preheat your oven to 375°F.
2. Rub the pork tenderloin with olive oil, then season with salt and pepper.
3. Place the pork on a baking sheet and roast for 25 minutes, or until the internal temperature reaches 145°F.
4. Let the pork rest for 5 minutes before slicing thinly.
5. Spread fig jam on the bottom half of each ciabatta roll.
6. Layer slices of pork tenderloin over the jam.
7. Spread goat cheese on the top half of each roll.
8. Close the sandwiches and press gently.
9. Serve immediately or wrap for a picnic.
Bold flavors of fig jam and goat cheese complement the juicy pork tenderloin perfectly. Try serving this sandwich with a side of arugula salad for a fresh contrast.
Pork Tenderloin Sandwich with Coleslaw and Dill Pickles
Great for a quick lunch or dinner, this pork tenderloin sandwich combines juicy meat, crunchy coleslaw, and tangy pickles for a satisfying bite.
Ingredients
- For the pork tenderloin:
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the coleslaw:
- 2 cups shredded cabbage
- 1/4 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- For assembly:
- 4 brioche buns
- 8 dill pickle slices
Instructions
- Preheat oven to 375°F.
- Rub pork tenderloin with olive oil, salt, and pepper.
- Place pork on a baking sheet and roast for 25 minutes or until internal temperature reaches 145°F. Tip: Let it rest for 5 minutes before slicing to retain juices.
- While pork cooks, mix cabbage, mayonnaise, vinegar, and sugar in a bowl to make coleslaw. Tip: For extra crunch, add shredded carrots.
- Toast brioche buns lightly for 2 minutes in the oven or until golden.
- Slice pork tenderloin thinly against the grain.
- Layer bottom buns with pork slices, coleslaw, and pickles. Cover with top buns. Tip: Spread a thin layer of mustard on the buns for added flavor.
Perfectly balanced, the sandwich offers a mix of textures from the tender pork to the crisp coleslaw. Serve with sweet potato fries for a hearty meal.
Pork Tenderloin Sandwich with Mango Salsa and Cilantro
Let’s dive into making a Pork Tenderloin Sandwich with Mango Salsa and Cilantro that’s bursting with flavors.
Ingredients
- For the Pork Tenderloin:
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp cilantro, chopped
- 1 tbsp lime juice
- Salt to taste
- For Assembly:
- 4 ciabatta rolls, toasted
- 1/4 cup mayonnaise
Instructions
- Preheat oven to 375°F.
- Rub pork tenderloin with olive oil, salt, black pepper, and garlic powder.
- Heat a skillet over medium-high heat. Sear pork on all sides until browned, about 2 minutes per side.
- Transfer skillet to oven. Roast pork until internal temperature reaches 145°F, about 15-20 minutes. Tip: Use a meat thermometer for accuracy.
- Remove pork from oven. Let rest for 5 minutes before slicing.
- While pork rests, mix mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make salsa. Tip: Let salsa sit for 10 minutes to meld flavors.
- Slice ciabatta rolls in half. Toast until golden.
- Spread mayonnaise on bottom halves of rolls.
- Layer sliced pork and mango salsa on rolls. Top with other halves.
- Serve immediately. Tip: Pair with sweet potato fries for a complete meal.
Absolutely, the sandwich offers a juicy pork bite with a sweet and spicy kick from the salsa. The cilantro adds a fresh finish. Try serving it open-faced for a prettier presentation.
Pork Tenderloin Sandwich with Blue Cheese and Caramelized Pears
Mouthwatering and rich, this sandwich combines tender pork with the bold flavors of blue cheese and sweet pears. Perfect for a hearty lunch or dinner, it’s a dish that promises to satisfy.
Ingredients
For the Pork Tenderloin
– 1 lb pork tenderloin
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Caramelized Pears
– 2 pears, sliced
– 2 tbsp butter
– 1 tbsp brown sugar
For the Sandwich
– 4 slices sourdough bread
– 1/4 cup blue cheese, crumbled
– 1/4 cup arugula
Instructions
1. Preheat oven to 375°F.
2. Season pork tenderloin with salt and pepper.
3. Heat olive oil in a pan over medium-high heat. Sear pork on all sides until golden, about 3 minutes per side.
4. Transfer pork to the oven. Roast for 20 minutes or until internal temperature reaches 145°F.
5. While pork cooks, melt butter in a pan over medium heat. Add pears and brown sugar. Cook until pears are soft and caramelized, about 5 minutes.
6. Toast sourdough bread until golden.
7. Slice pork tenderloin thinly.
8. Assemble sandwich: layer arugula, pork slices, caramelized pears, and blue cheese on toasted bread.
9. Serve immediately.
Rich and flavorful, the sandwich offers a perfect balance of savory and sweet. The crunch of the bread contrasts beautifully with the tender pork and soft pears. Try serving it with a side of sweet potato fries for a complete meal.
Pork Tenderloin Sandwich with Pesto and Sun-Dried Tomatoes
Vibrant flavors come together in this pork tenderloin sandwich, perfect for a quick yet satisfying meal. The combination of pesto and sun-dried tomatoes elevates the dish with minimal effort.
Ingredients
- For the pork:
- 1 pork tenderloin (about 1 lb)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the sandwich:
- 4 ciabatta rolls, sliced in half
- 1/4 cup basil pesto
- 1/4 cup sun-dried tomatoes, drained and sliced
- 1 cup arugula
Instructions
- Preheat oven to 375°F.
- Rub pork tenderloin with olive oil, salt, and pepper.
- Place pork on a baking sheet and roast for 25 minutes, or until internal temperature reaches 145°F. Tip: Let the pork rest for 5 minutes before slicing to retain juices.
- While pork cooks, toast ciabatta rolls until lightly golden. Tip: Brush rolls with a bit of olive oil before toasting for extra crunch.
- Spread pesto on the bottom half of each roll.
- Slice pork tenderloin into 1/2-inch pieces and divide among rolls.
- Top pork with sun-dried tomatoes and arugula. Tip: For a spicy kick, add a few slices of jalapeño.
- Close sandwiches with the top halves of the rolls.
Notably, the sandwich boasts a juicy interior with a crispy exterior, thanks to the toasted ciabatta. Serve it with a side of sweet potato fries for a complete meal.
Pork Tenderloin Sandwich with Pineapple and Teriyaki Glaze
Yield a delicious twist on the classic pork sandwich with this sweet and savory combo. Perfect for a quick lunch or a hearty dinner, it’s sure to impress.
Ingredients
- For the pork:
- 1 pork tenderloin (about 1 lb)
- 1 tbsp olive oil
- Salt and pepper to taste
- For the glaze:
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 1 tbsp honey
- For the sandwich:
- 4 slices pineapple (fresh or canned)
- 4 brioche buns
- 1 tbsp butter, softened
Instructions
- Preheat oven to 375°F.
- Season pork tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear pork on all sides until golden, about 3 minutes per side.
- Transfer pork to a baking dish. Roast in oven for 20 minutes, or until internal temperature reaches 145°F.
- While pork cooks, mix teriyaki sauce, pineapple juice, and honey in a small saucepan. Simmer over low heat for 5 minutes until slightly thickened.
- Brush pork with half the glaze. Return to oven for 5 minutes.
- Remove pork from oven. Let rest for 5 minutes before slicing.
- Butter brioche buns and toast in a skillet over medium heat until golden.
- Assemble sandwiches: Place sliced pork on buns, top with pineapple slices, and drizzle with remaining glaze.
Layers of tender pork, sweet pineapple, and rich teriyaki create a mouthwatering contrast. Serve with a side of coleslaw for crunch.
Pork Tenderloin Sandwich with Smoked Gouda and Caramelized Onions
Venture into a flavor-packed journey with this pork tenderloin sandwich, layered with smoked Gouda and sweet caramelized onions.
Ingredients
- For the pork tenderloin:
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the caramelized onions:
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp brown sugar
- For assembling:
- 4 slices smoked Gouda cheese
- 4 ciabatta rolls, halved
- 2 tbsp mayonnaise
Instructions
- Preheat oven to 375°F.
- Season pork tenderloin with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear pork on all sides until golden, about 3 minutes per side.
- Transfer skillet to oven. Roast pork until internal temperature reaches 145°F, about 15 minutes. Tip: Use a meat thermometer for accuracy.
- While pork cooks, melt butter in a pan over low heat. Add onions and brown sugar. Cook slowly, stirring occasionally, until onions are golden and soft, about 20 minutes. Tip: Low and slow is key for perfect caramelization.
- Remove pork from oven. Let rest for 5 minutes before slicing.
- Spread mayonnaise on cut sides of ciabatta rolls.
- Layer bottom halves with sliced pork, caramelized onions, and smoked Gouda.
- Broil sandwiches until cheese melts, about 2 minutes. Tip: Watch closely to prevent burning.
- Top with remaining roll halves. Serve immediately.
Zesty and hearty, this sandwich boasts a juicy pork tenderloin paired with the creamy smokiness of Gouda and the deep sweetness of onions. Try serving it with a side of crispy sweet potato fries for a complete meal.
Pork Tenderloin Sandwich with Cranberry Mayo and Arugula
Gather around for a sandwich that combines savory, sweet, and peppery flavors in every bite. Perfect for a quick lunch or a hearty dinner, this recipe is straightforward and satisfying.
Ingredients
For the Pork Tenderloin
- 1 lb pork tenderloin
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
For the Cranberry Mayo
- 1/2 cup mayonnaise
- 1/4 cup cranberry sauce
- 1 tbsp lemon juice
For Assembly
- 4 ciabatta rolls
- 2 cups arugula
Instructions
- Preheat oven to 375°F.
- Rub pork tenderloin with olive oil, salt, and pepper.
- Place pork on a baking sheet and roast for 25 minutes, or until internal temperature reaches 145°F. Tip: Let the pork rest for 5 minutes before slicing to retain juices.
- While pork cooks, mix mayonnaise, cranberry sauce, and lemon juice in a bowl. Tip: For a smoother mayo, whisk vigorously.
- Slice ciabatta rolls in half and toast lightly.
- Slice rested pork into 1/2-inch thick pieces.
- Spread cranberry mayo on both sides of each roll.
- Layer arugula and pork slices on the bottom half of each roll. Tip: For extra crunch, add a layer of pickled onions.
- Cover with the top half of the roll and press gently.
Here’s a sandwich that’s as juicy as it is crunchy, with the cranberry mayo adding a sweet tang. Try serving it with sweet potato fries for a complete meal.
Summary
Delightful doesn’t even begin to cover it! With 20 juicy pork tenderloin sandwich recipes at your fingertips, your next meal is sure to be a hit. Whether you’re craving something classic or adventurous, there’s a recipe here for everyone. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!
