If you’re looking for the ultimate comfort food sandwich, then my Roasted Pork Tenderloin Sandwich is what you want! Just imagine loads of tender pork on a ciabatta roll slathered with a Dijon-mayo sauce and topped off with sautéed onions and peppers. The very personification of comfort!
When I was growing up, my 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 for pork tenderloin. They’re like buttah :-)
One of my favorite ways that Mama would serve tenderloin was for breakfast. She’d slice it crosswise into about 1-inch pieces, 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 because it’s so incredibly lean. Pork tenderloin actually has about the same fat content as skinless chicken breast. So, keep reading to find out how I amp up the flavor with this Roasted Pork Tenderloin Sandwich!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Broiler
Total Time: 50 Minutes
Servings: 8
Primary Ingredient(s): Pork Tenderloin, Buns, Mayo
Skill Level: Easy
What You’ll Like About This Recipe
- The incredible flavors turn a mildly flavored protein into a flavor-packed gourmet sandwich.
- Just a few simple steps with no complicated techniques.
- It’s an under-one-hour quick recipe for busy times.
WHAT PEOPLE ARE SAYING …
“This ticks all the boxes! We used French rolls and they were great. The mayo/dijon added just the right flavors! We will be making this again soon!”
— Judy M
Ingredient Notes
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- Pork tenderloin – Several brands have tenderloins that come packaged in a marinade. I used one in rosemary and olive oil for this recipe, but that’s not necessary. You can use a plain unseasoned tenderloin just as well.
- Onion – Yellow, white, or red — whatever you have on hand.
- Bell pepper – Any color is fine.
- Olive oil
- Italian seasoning
- Ciabatta rolls – Or any sandwich roll that you like.
- Dijon mustard – Maille is my preferred brand.
- Mayonnaise — Y’all know it’s always Duke’s mayonnaise for me.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Roasted Pork Tenderloin Sandwiches
These easy pork sandwiches are so simple to make! Anyone can make them, and everyone will love ’em!
Roast the Tenderloin
- Preheat the oven to 420°F. Remove the tenderloin from the package, pat it dry, and place it, uncovered, on a shallow baking pan.
- Place the pan in the preheated oven and cook for 15 minutes per pound or until the internal temperature of the tenderloin is 145 degrees.
(Proceed with the rest of the recipe while the tenderloin cooks.)
When the tenderloin is done, remove it from the oven and cover it lightly with aluminum foil. Let the tenderloin rest while you finish the sandwich preparations.
Cook the Peppers and Onions
- While the tenderloin is cooking, prepare and cook the peppers and onions. Cut the onion in half and slice it into thin half-moon shapes. Do the same with the bell pepper.
- Place a skillet over medium heat and add the olive or canola oil. Add the sliced onions and peppers, salt, pepper, and seasoning. Cook for 8-10 minutes or until the onions are softened.
- Heat the sandwich rolls. If using ciabatta rolls, follow the package directions for heating. While the rolls are heating, mix together the mayonnaise and Dijon mustard in a small bowl.
Assemble the Sandwiches
- Let the rolls cool briefly while you slice the tenderloin. Use a very sharp knife to make thin, across the grain slices of the tenderloin.
- To assemble the sandwiches, split the rolls in half and spread with the mayonnaise-mustard mixture.
- Top with sliced tenderloin and sautéed peppers and onions.
Recipe Tips
- If the tenderloin is overcooked, it may become dry. Make sure to carefully monitor the internal temperature.
- For extra flavor, marinate the pork tenderloin (or purchase a pre-marinated tenderloin) before roasting. A combination of olive oil, rosemary, and garlic powder is delicious.
- Adjust the amount of Dijon mustard to suit your taste preferences.
Recipe Variations and Substitutions
- If peppers and onions aren’t quite your thing, try substituting sauerkraut instead. Then add some Swiss or provolone cheese and pop it under the broiler to melt for a moment. Yum!
- Vary the seasonings. Instead of Italian seasoning, use herbes de Provence, or even a 1/4 teaspoon garlic powder.
- Add a touch of heat by incorporating spicy elements. Consider spreading a layer of spicy brown mustard or sriracha mayo on the ciabatta rolls before assembling the sandwich. You can also introduce thinly sliced jalapeños or banana peppers for an extra kick.
- For a barbecue version, slice the tenderloin thinly and toss it in your favorite barbecue sauce. Toast the ciabatta rolls, then pile on the saucy pork. Add coleslaw for crunch.
How to Serve Roasted Pork Tenderloin Sandwiches
- My favorite way to serve this sandwich is with sides of sweet potato fries, coleslaw, and kosher dill pickles.
- It also works well with a selection of fresh veggies with ranch dip or classic potato chips.
Storing & Reheating Leftovers
Leftovers can be wrapped individually in foil and reheated in a low (200°F) oven.
To make ahead, prepare the components separately and assemble sandwiches when ready to serve.
More Recipes You’ll Like
- If you’re craving something elegant yet easy, my Pork Tenderloin with Mustard Sauce is just the ticket. That tangy sauce has a little zip that takes the whole dish over the top.
- For a juicy and flavorful roast that makes great leftovers too, you’ll love my Marinated Pork Loin. The simple marinade brings out all the best in this budget-friendly cut.
- Want to impress company without spending all day in the kitchen? My Pork Loin Stuffed with Prunes and Apricots delivers big flavor and looks downright fancy on the table.
- When comfort food is calling, my Pork Loin with Creamy Celery Sauce answers with a velvety, savory gravy that’s perfect for spooning over mashed potatoes or rice.
- Apple Pecan Stuffed Pork Chops
- Slow Cooker Southwestern Pork Stew
- Italian Style Pork Chops with Pasta
- Pork Chops with Apple Puree
- One Dish Pork Chops and Rice
Questions About Pork Tenderloin Sandwiches
You can make the entire sandwich in advance, wrap each individually in foil and reheat in a low (200 degree) oven. Or, you can make the individual components in advance and then just assemble your sandwiches when ready to serve.
You can use your favorite bread or roll. While I enjoy ciabatta rolls, you might choose another option, such as baguettes, artisanal bread, or whole wheat buns.
Feel free to experiment with other cuts like the loin, boneless pork chops, or pork cutlets. Keep in mind that cooking times may vary, so adjust accordingly.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Roasted Pork Tenderloin Sandwich
Ingredients
- 1 pound pork tenderloin
- 1 large onion
- 1 bell pepper any color
- 2 tablespoons olive oil or canola oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon mixed Italian seasoning
- 8 small ciabatta rolls (or any sandwich roll you like)
- ½ cup mayonnaise
- ¼ cup Dijon mustard
Instructions
- Preheat the oven to 420 degrees.
- Remove the tenderloin from the package, pat dry, and place it, uncovered, on a shallow baking pan.1 pound pork tenderloin
- Place the pan in the preheated oven and cook for 15 minutes per pound or until the internal temperature of the tenderloin is 145 degrees.
- While the tenderloin is cooking, prep and cook the peppers and onions. Cut the onion in half and slice it into thin half-moon shapes. Do the same with the bell pepper.1 large onion, 1 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.2 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon mixed Italian seasoning
- When the tenderloin is done, remove it from the oven and cover lightly with aluminum foil. Let it rest while you continue with the recipe.
- Heat the rolls according to the package directions.8 small ciabatta rolls
- While the rolls are heating, mix together the mayonnaise and Dijon mustard in a small bowl.½ cup mayonnaise, ¼ cup Dijon mustard
- 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.
Notes
- If the tenderloin is overcooked, it may become dry. Make sure to carefully monitor the internal temperature.
- My favorite way to serve this sandwich is with sweet potato fries and coleslaw.
- Leftovers can be wrapped individually in foil and reheated in a low (200-degree) oven.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on January 10, 2014. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This ticks all the boxes! We used French rolls and they were great. The mayo/dijon added just the right flavors! We will be making this again soon!
Thanks for letting me know you enjoyed the recipe!
These sandwiches are my absolute favorite way to use leftover pork tenderloin. Think I followed the exact recipe, adding cheese as suggested and put it under the broiler for a minute so the cheese held everything together. Another Delicious “Lana” recipe. Thank you from me and my hubby!
Thanks, Jeanne! Glad you like it.
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!
Sauteed red or yellow peppers work great too, Barb!
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?
I do remember that! That was what I thought all pigs looked like, I guess :-)
That looks wonderful. I love those flavors, and you just can’t beat the Smithfield products.
Miss P
Yes, Smithfield has wonderful products. I love these marinated tenderloins. They’re so quick and easy to cook.