Roasted Pork Tenderloin Sandwich
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
480 kcal
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Course
Main Course
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Cuisine
American
Roasted Pork Tenderloin Sandwich
Description
The recipe calls for roasting a pork tenderloin at a high temperature until it reaches an internal temperature of 145 degrees, ensuring juiciness and proper doneness. While the pork cooks, sliced onions and bell peppers are sautéed with olive oil, salt, black pepper, and Italian seasoning until tender. The rolls are warmed before assembling.
The pork is sliced thinly and placed on the rolls spread with a mix of mayonnaise and Dijon mustard, which adds moisture and a touch of tang. The sautéed vegetables add softness and flavor contrast to the tender meat. This sandwich makes a robust option for lunch or dinner.
Careful monitoring of the internal temperature prevents dryness. Leftover sandwiches reheat well when wrapped and warmed gently. Serving suggestions include pairing with sweet potato fries and coleslaw for a balanced meal.
Ingredients
- 1 pound pork tenderloin
- 1 onion large
- 1 bell pepper any color
- 2 tablespoons olive oil or canola oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning mixed
- 8 ciabatta rolls or any sandwich roll you like, small
- 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
- Monitor the internal temperature of the pork carefully; overcooking causes dryness.
- Leftovers can be wrapped individually in foil and reheated in a low-temperature oven to preserve moisture.
- This sandwich pairs well with sides like sweet potato fries and coleslaw to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 480kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 52g | 104% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 150mg | 50% |
| Sodium | 659mg | 27% |
| Potassium | 953mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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