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Pork Tenderloin Sandwich

by Lorena

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.


Pork Tenderloin Sandwich

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Author: Lorena Salinas from Cravings Journal

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!

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