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-inch 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.
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.
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.
When the tenderloin is done, remove it from the oven and cover lightly with aluminum foil while you continue.
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 the sandwiches – split the rolls in half and spread with the mayonnaise-mustard mixture. Top with sliced tenderloin and sautéed peppers and onions.
Other pork tenderloin recipes you might enjoy:
- Southern Style Pork Tenderloin from Weelicious
- BBQ Pork Tenderloin from Barbara Bakes
- Pan-Fried Pork Tenderloin with Mustard Sauce from Kalyn’s Kitchen
- Pork Tenderloin with Burgundy Peppercorn Sauce from Gimme Some Oven
- Pork Tenderloin with Peach Compote from Eclectic Recipes
What I was up to…
- One year ago: Pan Fried Zucchini with Lemon and Parmesan
- Two years ago: Peas and Greens Soup
- Three years ago: English Onion Soup
- Four years ago: Toffee Bars (a.k.a. Redneck Toffee)
I’m required by FTC rules to disclose to my readers that I will be compensated for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.