Tender Belly Recipe

Trim and butterfly

Pat the pork tenderloin dry with paper towels. If it is uneven in thickness, butterfly or lightly pound with a meat mallet to about 1/2–3/4-inch thickness in the thickest parts to promote even cooking.

Season

Rub the pork all over with olive oil. Combine salt, black pepper, garlic powder, and smoked paprika; rub evenly onto the pork.

Sear and roast

Preheat oven to 400°F (205°C). Heat an oven-safe skillet over medium-high heat until hot. Add 1 tsp olive oil (from the measured amount) and sear the tenderloin on all sides until golden brown, about 2 minutes per side. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 145°F (63°C), about 12–18 minutes depending on thickness. Remove from oven, tent loosely with foil and rest 8–10 minutes before slicing.

Slice

After resting, slice the tenderloin into 1/4- to 1/2-inch thick medallions for sandwich assembly.

In a medium saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk constantly to form a roux, cooking 1–2 minutes without browning (this removes the raw flour taste).

Slowly whisk in the beer until smooth, then whisk in the milk. Continue whisking and bring the mixture to a gentle simmer for 2–3 minutes to thicken slightly.

Reduce heat to low. Gradually add the grated cheddar and Gruyère, a handful at a time, whisking gently until melted and smooth. Do not boil once cheese is added to prevent separation.

Stir in Dijon mustard, Worcestershire sauce, hot sauce (if using), salt and black pepper. Taste and adjust seasoning. Keep sauce warm on the lowest heat or set over a very-low double boiler; whisk occasionally. If sauce is too thick, thin with up to 1–2 tablespoons more beer or milk.

Toast buns

Split pretzel buns and lightly butter cut sides with softened butter. Heat a skillet or griddle over medium heat and toast the bun halves butter-side down until deep golden and crisp, about 1–2 minutes. Set toasted buns aside.

Layer pickles

Place 2–3 pickle slices on the bottom half of each bun, arranging them so they cover the surface where the pork will sit.

Add pork

Top the pickles with an even portion of sliced pork tenderloin medallions (about 3–4 slices per sandwich depending on size).

Ladle beer cheese

Spoon or ladle 2–3 tablespoons (or more to preference) of warm beer cheese sauce over the pork on each sandwich so it coats the meat and pickles.

Finish

If using, spread a thin smear of yellow mustard on the top bun interior and place it over the sauced pork. Garnish with chopped parsley if desired. Serve immediately while the cheese is warm and the pork is juicy.