Recipes » Main Dish Recipes » Roasted Pork Tenderloin Sandwich

Roasted Pork Tenderloin Sandwich

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This Roasted Pork Tenderloin Sandwich features loads of tender pork with a dijon mayo sauce topped with onions and peppers.
5 from 4 votes
Prep Time 10 minutes
Cook Time 40 minutes
Finished roasted pork tenderloin sandwich on a serving plate.

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.

Finished roasted pork tenderloin sandwich on a serving plate.

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!

  • Incredible flavor
  • Easy to make
  • Dinner in under an hour

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
  • Mayonnaise

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

Pork tenderloin on a shallow roasting pan.

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

Photo collage showing the prep and cooking of 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

Cooked pork tenderloin on a shallow roasting pan.

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.

Small bowl containing the dijon-mayonnaise mixture.

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.

Two split ciabatta rolls with mayo mixture, sliced tenderloin and sauteed onions and peppers on top.

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!

FAQs

Can I make this in advance?

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.

What do I serve with this?

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.

Recipe

Finished roasted pork tenderloin sandwich on a serving plate.

Roasted Pork Tenderloin Sandwich

This Roasted Pork Tenderloin Sandwich features loads of tender pork with a dijon mayo sauce topped with onions and peppers.
5 from 4 votes
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 480kcal
Author: Lana Stuart

Ingredients

  • 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

Instructions

  • 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.

Notes

Make a variation using sauerkraut in place of the onions and peppers. Add Swiss or provolone cheese and pop it under the broiler to melt for a moment.
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.

Nutrition Information

Serving: 1 | Calories: 480kcal | Carbohydrates: 30g | Protein: 52g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 659mg | Potassium: 953mg | Fiber: 1g | Sugar: 2g | Vitamin A: 476IU | Vitamin C: 20mg | Calcium: 21mg | Iron: 2mg

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.

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— This post was originally published on January 10, 2014.

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6 Comments

  1. 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!

  2. 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?

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