Pork Tenderloin Sandwich Recipe

Trim and butterfly

Trim silver skin and excess fat from the pork tenderloin. Butterfly the tenderloin by slicing horizontally almost through and opening it like a book to produce a flatter piece about 3/4–1 inch thick; alternatively leave whole for medallions.

Make marinade

In a shallow dish or resealable bag combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs Worcestershire sauce, minced garlic, smoked paprika, 1 tsp salt and 1 tsp black pepper. Whisk or shake to combine.

Marinate

Add the pork to the marinade, turning to coat fully. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (longer will deepen flavor). Remove from fridge 20 minutes before cooking to come toward room temperature.

Sear and roast

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat. Add 1 tsp olive oil and sear the pork 2–3 minutes per side until browned. Transfer the skillet to the oven and roast 10–12 minutes for an internal temperature of 145°F (63°C) for medium-rare to medium; adjust to 15 minutes if thicker or for medium-well. Rest the pork 10 minutes before slicing into 1/4–1/2-inch slices for sandwiches.

While pork is roasting, heat a separate large skillet over medium heat. Add 1 tbs butter and 1 tsp olive oil. Add the sliced onion and bell pepper, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until softened and caramelized at edges, about 10–12 minutes. If they brown too fast, lower heat and add a splash of water or cover briefly.

Prepare spreads

In a small bowl combine the mayonnaise and Dijon mustard (and hot sauce if using). Adjust seasoning to taste.

Toast rolls: Heat a skillet over medium heat and melt remaining 2 tbs butter. Split the rolls and toast cut sides in the butter until golden, about 1–2 minutes.

Assemble sandwiches: Spread about 1 to 1 1/2 tbs of the mayo-mustard on each roll base. Layer lettuce, several slices of rested pork (about 4 oz per sandwich), a portion of the sautéed onions and peppers, a cheese slice, and pickles. Finish with the top roll.

Melt cheese (optional): If you prefer melted cheese, after assembling place open-faced under a broiler for 1–2 minutes until cheese softens, then close sandwich.

Serve immediately while warm. Offer extra pickles and hot sauce on the side. Leftover pork keeps refrigerated up to 3 days and reheats gently in a skillet or oven.