This Roasted Pork Tenderloin Sandwich features loads of tender pork with a dijon mayo sauce topped with onions and peppers.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 8servings
Ingredients
1poundpork tenderloin
1large onion
1bell pepperany color
2tablespoonsolive oilor canola oil
¼teaspoonsalt
¼teaspoonpepper
½teaspoonmixed Italian seasoning
8small ciabatta rolls(or any sandwich roll you like)
½cupmayonnaise
¼cupDijon 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.
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.
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. Let it rest while you continue with the recipe.
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
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.