Pork Tenderloin Sandwich Recipe

Prepare marinade

In a medium bowl whisk together olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, brown sugar, smoked paprika, 2 teaspoons salt, and black pepper until combined.

Trim and marinate pork

Trim any silver skin from the pork tenderloin and pat dry. Place tenderloin in a shallow dish or zip-top bag and pour the marinade over it. Massage marinade into the meat, then refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Preheat and sear

Preheat oven to 400°F (200°C). Remove pork from marinade and let excess drip off; reserve marinade. Heat a large ovenproof skillet over medium-high heat and add 1 teaspoon olive oil. When hot, sear the tenderloin on all sides until browned, about 2 minutes per side.

Roast to temperature

Pour the reserved marinade into the skillet around the pork (not over a high flame). Transfer skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 12–18 minutes depending on thickness. Remove from oven and tent loosely with foil; let rest 8–10 minutes. Reserve any pan juices.

Slice pork

Slice the rested pork tenderloin into 1/4-inch thick slices. Season lightly with remaining 1 teaspoon salt and a small pinch of pepper to taste.

Prepare bread and spreads

Split ciabatta or rolls and lightly butter cut sides with the butter. Toast in a skillet or under a broiler until golden and crisp, about 1–2 minutes. Spread mayonnaise on the bottom halves and Dijon mustard on the top halves.

Slice vegetables

While bread toasts, slice the tomato into thin rounds and thinly slice the red onion. Pat tomato slices dry with a paper towel to avoid soggy sandwich.

Assemble

On each bottom roll layer: 1 leaf of lettuce, 3–4 slices of pork (arranged slightly overlapping), 1 slice of cheddar (if using), 2 tomato slices, 1 pickle slice, and a few thin rings of red onion. Spoon a little of the reserved pan juices over the pork slices (about 1/2 tsp per sandwich) to moisten and add flavor. Sprinkle chopped parsley over the pork.

Finish

Top with the buttered top halves of the rolls. If you prefer the cheese melted, place assembled open sandwiches under a broiler for 1 minute before adding tomato and other cold toppings.

Cut each sandwich in half on the diagonal and serve immediately while pork is warm. Provide extra pickles or pan juices on the side if desired.