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After making last week’s recipe I knew right away that I had to make it into a pork tenderloin sandwich. It’s full of flavour and sauces which is BASIC for me in a good sandwich.
You can see on the video above how I made 2 of the components in the sandwich: the pork tenderloin and also the cucumber and radish salad.
If you don’t want to make the cucumber and radish salad it’s also really really good with coleslaw.
Another thing I consider esencial for a good sandwich is to toast the bread. I don’t care if it’s in an oven, toaster or pan but it develops those golden flavours in any bread that complement the filling.
Ingredients
To marinade
- 1 pork tenderloin / filet of 250g
- 1 tbsp sesame oil
- 1 garlic clove sliced in 4
- 1 piece of ginger sliced
For the spice mix
- 1/4 tsp cayenne pepper
- 1/2 tbsp Dijon mustard
- 140 g brown sugar
- 2 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp ground cloves
- 1/2 orange zest
- 1/4 tsp garlic powder
- 1 tsp ground cinnamon
- 1 tbsp rice vinegar
- 2 tbsp paprika
- salt and pepper to taste
- vegetable or canola oil to cook
For the sauce
- 45 g brown sugar
- 1 tbsp sesame oil
- 2 garlic cloves crushed
- 120 ml soy sauce
- 30 g sriracha optional, you find it in the asian section in the supermarket
- scallions / spring onions to garnish
For the salad
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp granulated sugar
- salt to taste
- 1 cucumber sliced
- 6 radishes sliced
- black sesame
Other components of the sandwich
- 6 breads you like, toasted
- 3 avocados sliced
- mayonnaise
- sriracha sauce
Instructions
To marinade
- Mix the oil with the garlic and ginger and distribute around the tenderloin. Let marinade overnight covered.
- On the next day remove the garlic and ginger and season with salt and pepper.
For the spice mix
- Mix the ingredients in a bowl and rub it into the tenderloin so the spices can penetrate it.
- Heat a bit of vegetable oil in a pan on high heat. Seal the tenderloin on all sides until really golden. You'll see smoke coming out and that's normal because of the sugar caramelizing.
- Take to a preheated oven at 180C for 15-20min or until the temperature at the center reaches 63C. We don't want to overcook it or it will dry out.
- Take off the oven and let it rest covered in tin foil for 10min so the juices don't come rushing out when we slice it.
For the sauce
- Put everything in a pot and let it boil until it thickens. Remove the garlic.
For the salad
- Whisk together the dressing ingredients and marinade the cucumbers and radishes in the dressing separately for about 10min.
- Garnish with black sesame seeds.
Assembly
- Put the salad on top of the base of the bread followed by the tenderloin and its sauce.
- Lay the avocado on top and season with salt and pepper.
- Mix the mayonnaise with sriracha to taste and drizzle it on the avocado. Cover with the lid of the bread.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!
