Pork Tenderloin Sandwich Recipe

Trim and pound

Trim visible silver skin and excess fat from the pork tenderloin. If the tenderloin is uneven in thickness, butterfly or gently pound with a meat mallet to an even thickness of about 1" to ensure uniform cooking.

Make marinade

In a bowl, whisk together 2 tbs olive oil, soy sauce, apple cider vinegar, 1 tsp Dijon, 1 tsp honey, minced garlic, chopped rosemary, 1 tsp salt, and 1 tsp black pepper until combined.

Marinate

Place the tenderloin in a resealable bag or shallow dish and pour the marinade over it, turning to coat. Refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Sear and roast

Preheat oven to 400°F (205°C). Heat a large ovenproof skillet over medium-high heat and add 1 tsp olive oil. Remove excess marinade (reserve the liquid). Sear the tenderloin on all sides until golden, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer reads 140°F (60°C) for medium (approximately 12–15 minutes depending on thickness). For safety, you may cook to 145°F (63°C).

Rest and slice

Transfer the pork to a cutting board and tent loosely with foil. Let rest 8–10 minutes; internal temperature will rise a few degrees. Slice the tenderloin into 1/4"–1/2" thick medallions for sandwiches.

While the pork rests, return the skillet to medium heat. Add the reserved marinade (if discarded earlier because it contained raw juices, instead use 1/4 cup stock) and 1/2 cup stock, scraping any browned bits from the pan. Simmer 2–3 minutes to reduce slightly. Stir in 1 tbs butter and 1 tsp brown sugar or honey if you want a touch of sweetness. Taste and adjust salt/pepper. Remove from heat and spoon a small amount over sliced pork when assembling the sandwiches.

Prepare bread

Split the rolls or ciabatta and brush cut sides lightly with 1 tsp olive oil. Toast in a skillet or under a broiler until lightly golden, about 1–2 minutes.

Make spread

Mix 1 tbs mayonnaise with 1 tsp Dijon mustard. Spread evenly on both cut sides of each roll.

Assemble

On the bottom half of each roll, layer a handful of mixed greens (about 1/2 cup), 3–4 slices of pork tenderloin, a slice of cheese if using, a few tomato slices, and a little red onion and pickles to taste. Drizzle a little pan sauce over the pork if using. Top with the other roll half.

Serve

Press the sandwich gently, cut in half if desired, and serve immediately while pork is warm.