Roasted Pork Tenderloin Sandwich
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!
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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!
❤️ Why You’ll Love This Recipe
- Incredible Flavor: Elevate a mildly flavored protein into a flavor-packed gourmet sandwich.
- Easy to Make: Simple steps – no complicated techniques.
- Ready in Under an Hour: A quick fix for those comfort food cravings.
🛒 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
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
- 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.
- 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.
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.
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.
- Made of durable natural bamboo, keeping the natural bamboo texture. The surface is carefully polished and treated with food oil, making it smooth and no burrs, not easy to crack.
- Since it's reversible, you can use either side or flip them over to change surfaces between raw and cooked ingredients. Smooth bamboo wood is also very gentle on knives, which is long-lasting and won't dull your knives.
- The juice groove is large enough to easily accommodate the collected juice, whether you're chopping meat or juicy fruit. Keeps countertops clean.
- The Invisible handle design does not take up extra space. Easy to pick up. It's also perfect for displaying food and can easily act as a cheese or charcuterie board in a pinch.
❗ Troubleshooting 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.
🍽️ How to Serve
- My favorite way to serve this sandwich is with sweet potato fries and coleslaw.
- It also works well with a selection of fresh veggies and ranch dip or classic potato chips.
🍚 How to Store
- Leftovers can be wrapped individually in foil and reheated in a low (200-degree) oven.
- Alternatively, prepare the components separately and assemble sandwiches when ready to serve.
🔀 Recipe Variations
- 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.
❓ Questions About Making Pork Tenderloin Sandwich
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.
You can use your favorite bread or roll. While I do 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.
📖 Recipe
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.
- 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.
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.
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— This post was originally published on January 10, 2014. It has been updated with additional information.
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.