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 sauteed 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 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 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!
About the Ingredients
- 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
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Roasted Pork Tenderloin Sandwich
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Preheat the oven to 420 degrees.
Roast the Tenderloin
Remove the tenderloin from the package, pat it dry, and place it, uncovered, on a shallow baking pan. Cook for 15 minutes per pound or until the internal temperature of the tenderloin is 145 degrees.
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 oil. Add the sliced onions and peppers, salt, pepper, and seasoning. Cook for 8-10 minutes or until the onions are softened.
Let the Tenderloin Rest
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.
Assemble the Sandwiches
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.
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.
TIP: Suggested Variation
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!
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.
My favorite sides for this sandwich are sweet potato fries and coleslaw! It’s also great with a selection of fresh veggies and ranch dip or just plain old potato chips.
Roasted Pork Tenderloin Sandwich
- 1 pork tenderloin (recommend Smithfield brand in rosemary and olive oil marinade) about 1 pound
- 1 large onion
- 1 bell pepper any color
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon mixed Italian seasoning or dried oregano
- 8 small ciabatta rolls (or any sandwich roll you like)
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- Preheat the oven to 420 degrees. Remove the tenderloin from the package, pat dry, 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 and let it rest while you continue.
- Heat the rolls according to the package directions. While the rolls are heating, 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.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on January 10, 2014.