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Grilled Pork Tenderloin Sandwich

Bread, Delicious, Grilling, Meat, Pork, Sandwiches, Sauce April 7th, 2009

Roasted Pork Tenderloin SandwichA few years back my mom handed down this recipe to me, thinking that we would like it. It is a pork tenderloin, typically grilled, cooked to perfection, then sliced, topped with a couple of other things, then placed in the oven to finish off. As pork tenderloins were recently on sale, I decided to make the sandwich while she recently visited us. This sandwich is so darn easy to make, and so delicious, that it is a must have in your arsenal of sandwich recipes. Lets just say that my wife, spoke very little at the dinner table that night, and was quoted as saying “this could possibly be my top three favorite sandwiches”. To me, this says a lot.

My mom’s take on the sandwich uses a focaccia bread. My take is a nice, somewhat crusty bolillo roll. Try either one and see what you like, but my wife and I both agreed that the bolillo roll was hands down the best.

Ingredients:

Begin by drizzling olive oil over the pork tenderloin, and coat it well. Rub the minced garlic all over the pork tenderloin. Now wash your hands well. Generously sprinkle salt and pepper all over the tenderloin, and use a fork or tongs to turn as you continue to sprinkle. Place in a ziplock bag and let marinate for at least an hour.

If you are fortunate enough to grill, light it up, and bring to a medium-high heat. Lube your grates with a bit of oil (use tongs and paper towel), and place the tenderloin on the grill, searing all sides. Reduce the heat, and cook until no longer pink. Remove from the grill, and let rest for approximately 10 minutes, sealing in the juices.

In the meantime, to a skillet, add about 2 tbsp of olive oil, and 1 tbsp of butter. Bring to a medium heat, and add in the mushrooms, cooking for about 15 minutes. Once rested, slice the pork tenderloin.

Slice your rolls. Add a half of slice of cheese to the bottom layer. Add slices of pork tenderloin across the roll, top with the sauteed portabella mushrooms, and top, covering the pork and mushrooms with provolone cheese.

Preheat your broiler. Place the sandwich(es) underneath the broiler, cheese exposed, and cook until the cheese is melted, being careful not to burn the top of the bolillo roll.

While the sandwich is cooking under the broiler, add the mayonnaise and red onion to a small bowl and mix well. Season with salt and pepper. This will serve as the condiment to the sandwich, and trust me on this one, this condiment is hard to beat.

Remove the sandwich from the broiler, plate, and serve.

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