Pork Tenderloin Sandwich with Peppers and Onions

by Lana Stuart on January 10, 2014 · 6 comments

Pork Tenderloin Sandwich with Peppers and Onions

Growing up, Daddy always raised pigs on our farm and that meant that we always, always, had lots of pork in the freezer. You name it and we had it. Every cut you can think of. One of my favorites was always the pork tenderloin. Just like its name implies, it’s the most tender piece of the pig. You almost never need a knife with a pork tenderloin. They’re like buttah :-)

One of my favorite ways that Mama would serve tenderloin to us was for breakfast. She’d slice it in about 1/2 pieces across, then season and flour it and fry it until it was golden brown. Those yummy little disks of luscious tenderloin would then be served inside a buttermilk biscuit with a side of eggs and grits. Lawd have mercy. You can’t ask for a much better breakfast than that!

The only problem with tenderloin, if you’re not frying it, is that it doesn’t have a whole heck of a lot of flavor on its own. That’s probably because it’s so incredibly lean. Tenderloins have little to no fat on them and, as we all know, fat equals flavor. So when we lack fat what do we do? Why we marinate, of course!

Smithfield just happens to have a fantastic line of tenderloins that come in their own marinade. All you have to do is open the package and pop them in the oven. Those nice folks recently sent me a few of their marinated tenderloins to try – the garlic and herb, teriyaki, and the rosemary and olive oil flavors. Trust me y’all, these are all delicious. They’re also a really quick way to get dinner on the table. Just open the package, pop the tenderloin in the oven, and come back in a little while. It’ll be perfectly cooked and waiting on you.

All the flavors are great, but I used the rosemary and olive oil for this recipe. I wanted to create a pork tenderloin sandwich with flavors similar to the classic Italian Sausage and Peppers and I think it turned out wonderfully. BeeBop thought so, too!

Preheat the oven to 420 degrees.

Rosemary and Olive Oil Pork Tenderloin for Pork Tenderloin Sandwich with Peppers and Onions

Remove the tenderloin from the package and place it, uncovered, in a shallow pan. Cook for 15 minute per pound or until the internal temperature of the tenderloin is 145 degrees.

Prep onions and peppers

While the tenderloin is cooking, prepare and cook the peppers and onions. Cut the onion in half and slice into thin half moon shapes. Do the same with the bell pepper. Place a skillet over medium heat and add the olive oil. Add the sliced onions and peppers, salt, pepper, and seasoning. Cook for 8-10 minutes or until the onions are softened.

Cooked rosemary and olive oil pork tenderloin

When the tenderloin is done, remove it from the oven and cover lightly with aluminum foil while you continue.

Mayo and mustard mixture for pork tenderloin sandwich

Prepare the rolls according to the package directions. While the rolls are cooking, mix together the mayonnaise and Dijon mustard in a small bowl.

Allow the rolls to cool briefly while you slice the tenderloin. Make thin, across the grain slices of the tenderloin.

Assemble Pork Tenderloin Sandwich with Peppers and Onions

Assemble the sandwiches – split the rolls in half and spread with the mayonnaise-mustard mixture.  Top with sliced tenderloin and sautéed peppers and onions.

Enjoy!

Pork Tenderloin Sandwich with Peppers and Onions

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8-10 sandwiches

Pork Tenderloin Sandwich with Peppers and Onions

Roasted pork tenderloin marinated in rosemary and olive oil on a ciabatta roll with sauteed peppers and onions.

Ingredients

  • 1 Smithfield Rosemary and Olive Oil pork tenderloin
  • 1 large onion
  • 1 green or red bell pepper
  • 2 tblsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. mixed Italian seasoning (or dried oregano)
  • 8-10 frozen ciabatta rolls
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard

Instructions

  1. Preheat the oven to 420 degrees. Remove the tenderloin from the package and place it, uncovered, in a shallow pan. Cook for 15 minute per pound or until the internal temperature of the tenderloin is 145 degrees.
  2. While the tenderloin is cooking, prepare and cook the peppers and onions. Cut the onion in half and slice into thin half moon shapes. Do the same with the bell pepper.
  3. Place a skillet over medium heat and add the olive oil. Add the sliced onions and peppers, salt, pepper, and seasoning. Cook for 8-10 minutes or until the onions are softened.
  4. When the tenderloin is done, remove it from the oven and cover lightly with aluminum foil while you continue.
  5. Prepare the rolls according to the package directions. While the rolls are cooking, mix together the mayonnaise and Dijon mustard in a small bowl.
  6. Allow the rolls to cool briefly while you slice the tenderloin. Make thin, across the grain slices of the tenderloin.
  7. Assemble the sandwiches - split the rolls in half and spread with the mayonnaise-mustard mixture. Top with sliced tenderloin and sautéed peppers and onions.

Notes

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http://www.lanascooking.com/2014/01/10/pork-tenderloin-sandwich-peppers-onions/

Other pork tenderloin recipes you might enjoy from around the internet:

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{ 6 comments… read them below or add one }

1 Miss P January 11, 2014 at 2:35 pm

That looks wonderful. I love those flavors, and you just can’t beat the Smithfield products.

Miss P

Reply

2 Lana Stuart January 11, 2014 at 8:48 pm

Yes, Smithfield has wonderful products. I love these marinated tenderloins. They’re so quick and easy to cook.

Reply

3 Neena January 12, 2014 at 2:45 pm

These sandwiches look mouth-watering. I will look for Smithfield tenderloins next time I am in the store. I do remember the pigs that Daddy raised; they were all black with white rings around the neck and white feet. Do you remember when you started to school and in coloring class you always colored the pig pictures this way?

Reply

4 Lana Stuart January 12, 2014 at 7:01 pm

I do remember that! That was what I thought all pigs looked like, I guess :-)

Reply

5 Barbara | Creative Culinary January 13, 2014 at 10:52 am

I love working with pork tenderloin; much like flank steak it’s the need for marinating that is a plus and makes it so versatile.

Now, being a card carrying member of the ‘Green Pepper Haterz’ club might see me defer on this one but it’s not an issue really. I can handle double the sauteed onions, no problem!

Reply

6 Lana Stuart January 13, 2014 at 10:57 am

Sauteed red or yellow peppers work great too, Barb!

Reply

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