Craving a satisfying meal that’s both elegant and easy? You’ve come to the right place! Pork tenderloin sandwiches are the ultimate comfort food—tender, juicy, and endlessly versatile. Whether you’re planning a quick weeknight dinner or a cozy weekend feast, these 18 savory recipes promise to delight your taste buds and simplify your cooking. Let’s dive in and discover your new favorite sandwich!
Grilled Pork Tenderloin Sandwich with Caramelized Onions
Let’s be real—sometimes you just need a sandwich that feels like a proper meal. This grilled pork tenderloin sandwich with caramelized onions is exactly that kind of satisfying, hands-on dinner. It’s juicy, sweet, savory, and perfect for a weekend cookout or a special weeknight treat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 (1.5 lb) pork tenderloin, trimmed of silver skin
– 2 tbsp high-quality extra virgin olive oil
– 1 tsp coarse kosher salt
– 1 tsp freshly cracked black pepper
– 1 tsp fragrant dried thyme
– 2 large yellow onions, thinly sliced
– 2 tbsp unsalted butter
– 1 tsp granulated sugar
– 4 soft brioche buns, split
– 4 slices sharp white cheddar cheese
– 1/4 cup tangy whole-grain mustard
Instructions
1. Pat the pork tenderloin completely dry with paper towels. 2. Rub it all over with 1 tbsp of the extra virgin olive oil. 3. Season the tenderloin evenly on all sides with the coarse kosher salt, freshly cracked black pepper, and fragrant dried thyme. 4. Let the pork rest at room temperature for 15 minutes to take the chill off—this helps it cook more evenly. 5. While the pork rests, heat the remaining 1 tbsp of olive oil and the unsalted butter in a large skillet over medium-low heat. 6. Add the thinly sliced yellow onions and cook, stirring occasionally, for 5 minutes until they begin to soften. 7. Sprinkle the granulated sugar over the onions and continue cooking, stirring frequently, for 15-20 minutes until they are deeply golden brown and caramelized. 8. Transfer the caramelized onions to a bowl and set aside. 9. Preheat your grill or a grill pan to medium-high heat (about 400°F). 10. Place the seasoned pork tenderloin on the hot grill. 11. Grill for 5-6 minutes, then rotate it a quarter turn to create nice grill marks. 12. Grill for another 5-6 minutes, then flip the tenderloin over. 13. Repeat the process on the second side, grilling for a total of 20-25 minutes until the internal temperature reaches 145°F on an instant-read thermometer. 14. Transfer the grilled pork to a cutting board and let it rest for 10 minutes—this keeps all the flavorful juices inside. 15. While the pork rests, lightly toast the split brioche buns on the grill for about 1 minute per side. 16. Slice the rested pork tenderloin thinly against the grain. 17. Spread a generous tablespoon of tangy whole-grain mustard on the bottom half of each toasted bun. 18. Layer the sliced pork onto the buns. 19. Top the pork with a slice of sharp white cheddar cheese so it melts slightly from the residual heat. 20. Pile a heaping spoonful of the caramelized onions on top of the cheese. 21. Place the top bun on each sandwich and serve immediately.
Really, the magic is in the contrast: the juicy, perfectly grilled pork against the sweet, soft onions and the sharp bite of the cheese and mustard. For a fun twist, try serving these open-faced with a simple arugula salad on the side, or slice the tenderloin thicker for a more substantial bite.
Spicy Pork Tenderloin Sandwich with Sriracha Mayo
Ugh, you know those days when you want something with a little kick but still feels like comfort food? This spicy pork tenderloin sandwich hits all those notes—it’s got heat from the sriracha mayo, tender pork, and that perfect crunch from the toasted bun. Honestly, it’s the kind of sandwich that makes a regular lunch feel special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound pork tenderloin, trimmed of silver skin
– 2 tablespoons extra virgin olive oil
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 teaspoon fresh lime juice
– 4 soft brioche buns
– 4 crisp green lettuce leaves
– 1 ripe avocado, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin dry with paper towels to help it brown better.
3. Rub the pork all over with 1 tablespoon of extra virgin olive oil.
4. In a small bowl, mix the smoked paprika, garlic powder, fine sea salt, and freshly ground black pepper.
5. Sprinkle the spice mixture evenly over the pork, pressing gently to adhere.
6. Heat the remaining 1 tablespoon of extra virgin olive oil in an oven-safe skillet over medium-high heat.
7. Sear the pork for 2-3 minutes per side until it develops a golden-brown crust.
8. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
9. Remove the pork from the oven and let it rest on a cutting board for 5 minutes to keep it juicy.
10. While the pork rests, whisk together the mayonnaise, sriracha sauce, and fresh lime juice in a bowl until smooth.
11. Lightly toast the brioche buns in a toaster or under the broiler for 1-2 minutes until golden.
12. Thinly slice the rested pork against the grain for maximum tenderness.
13. Spread a generous layer of the sriracha mayo on the bottom half of each toasted bun.
14. Top with a crisp green lettuce leaf, a few slices of ripe avocado, and the sliced pork.
15. Place the top bun over the filling and press gently.
But the best part? That first bite—you get the juicy, spice-rubbed pork, the cool crunch of lettuce and avocado, and that creamy, tangy sriracha mayo all coming together. Try serving it with a side of sweet potato fries to balance the heat, or slice it into smaller portions for a fun party appetizer.
Pork Tenderloin Sandwich with Apple Slaw
Tired of the same old lunch routine? This pork tenderloin sandwich with apple slaw is about to become your new favorite. It’s juicy, crunchy, and packed with flavor—perfect for a quick weeknight dinner or a weekend treat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound pork tenderloin, trimmed of silver skin
– 4 soft brioche buns, lightly toasted
– 2 cups thinly sliced green cabbage
– 1 crisp Granny Smith apple, julienned
– ¼ cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons extra virgin olive oil
Instructions
1. Preheat your oven to 400°F.
2. Season the pork tenderloin all over with kosher salt and freshly ground black pepper.
3. Heat extra virgin olive oil in an oven-safe skillet over medium-high heat until shimmering.
4. Sear the pork tenderloin for 2–3 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven and roast for 10–12 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
6. While the pork cooks, combine thinly sliced green cabbage, julienned Granny Smith apple, mayonnaise, apple cider vinegar, honey, and Dijon mustard in a large bowl.
7. Toss the slaw until evenly coated, then season with kosher salt and freshly ground black pepper.
8. Remove the pork from the oven and let it rest on a cutting board for 5 minutes—this keeps it juicy.
9. Thinly slice the rested pork against the grain.
10. Lightly toast the brioche buns until golden.
11. Assemble the sandwiches by layering sliced pork and apple slaw on the bottom buns, then topping with the other halves.
Let the tender, juicy pork mingle with the crisp, tangy slaw for a perfect bite. The soft brioche bun soaks up all those delicious juices, making every mouthful irresistible. Try serving these with a side of sweet potato fries for a complete meal that’s sure to impress.
Classic Pulled Pork Tenderloin Sandwich
Let’s be real—sometimes you just need a sandwich that feels like a hug. This pulled pork tenderloin sandwich is that cozy, satisfying meal you can make without spending all day in the kitchen. It’s tender, flavorful, and perfect for a casual dinner or weekend lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs pork tenderloin, trimmed of silver skin
– 1 tbsp high-smoke-point avocado oil
– 1/2 cup tangy apple cider vinegar
– 1/4 cup rich ketchup
– 2 tbsp sweet brown sugar
– 1 tbsp bold yellow mustard
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper (optional for heat)
– 4 soft brioche buns, lightly toasted
– 1 cup creamy coleslaw (store-bought or homemade)
Instructions
1. Pat the 1.5 lbs pork tenderloin completely dry with paper towels—this helps it sear better.
2. Heat 1 tbsp high-smoke-point avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Tip: Don’t move it while searing to get a good crust.
4. Reduce heat to medium-low and carefully pour in 1/2 cup tangy apple cider vinegar to deglaze the pan, scraping up any browned bits.
5. Stir in 1/4 cup rich ketchup, 2 tbsp sweet brown sugar, 1 tbsp bold yellow mustard, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper (if using).
6. Bring the sauce to a gentle simmer, then cover the skillet with a lid.
7. Cook the pork for 15-20 minutes, flipping halfway through, until it reaches an internal temperature of 145°F on an instant-read thermometer. Tip: Letting it rest ensures juiciness.
8. Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
9. While the pork rests, simmer the sauce uncovered for 3-5 minutes until slightly thickened. Tip: The sauce should coat the back of a spoon.
10. Use two forks to shred the rested pork tenderloin into bite-sized pieces.
11. Toss the shredded pork with the reduced sauce in the skillet until well coated.
12. Lightly toast 4 soft brioche buns in a toaster or dry skillet until warm and golden.
13. Divide the saucy pulled pork evenly among the toasted buns.
14. Top each sandwich with 1/4 cup creamy coleslaw.
15. Serve immediately while warm.
Get ready for tender, juicy pork that practically melts, balanced by the tangy-sweet sauce and cool, crunchy slaw. For a fun twist, pile the leftovers on a baked potato or stuff them into warm tortillas the next day.
Pork Tenderloin Sandwich with Garlic Aioli
Diving into a sandwich that feels like a special occasion but is surprisingly simple to make at home. You get juicy, perfectly cooked pork tenderloin paired with a creamy garlic aioli, all tucked into a soft bun. It’s the kind of meal that makes a regular lunch feel like a treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound pork tenderloin, trimmed of any silver skin
– 1 tablespoon extra virgin olive oil, for a fruity richness
– 1 teaspoon kosher salt, for balanced seasoning
– 1/2 teaspoon freshly ground black pepper, for a warm kick
– 4 soft brioche buns, split and lightly toasted
– 1/2 cup mayonnaise, for a creamy base
– 2 cloves garlic, minced to a fine paste
– 1 tablespoon fresh lemon juice, for bright acidity
– 1/4 teaspoon smoked paprika, for a subtle smoky depth
– 4 leaves crisp green lettuce, for fresh crunch
– 4 slices ripe tomato, for juicy sweetness
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin dry with paper towels to ensure a good sear.
3. Rub the pork all over with extra virgin olive oil, then season evenly with kosher salt and freshly ground black pepper.
4. Heat a large oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
6. Remove the pork from the oven, tent it loosely with foil, and let it rest for 10 minutes to keep the juices locked in.
7. While the pork rests, make the garlic aioli by whisking together mayonnaise, minced garlic, fresh lemon juice, and smoked paprika in a small bowl until smooth.
8. Slice the rested pork tenderloin thinly against the grain for tender bites.
9. Spread a generous layer of garlic aioli on the cut sides of each toasted brioche bun.
10. Layer the bottom bun halves with crisp green lettuce, ripe tomato slices, and sliced pork tenderloin, then top with the other bun halves.
You’ll love how the tender, savory pork contrasts with the creamy, garlicky aioli and the fresh crunch of lettuce and tomato. Try serving it with a side of sweet potato fries or a simple green salad for a complete meal that’s sure to impress.
BBQ Pork Tenderloin Sandwich with Coleslaw
A BBQ pork tenderloin sandwich with coleslaw is one of those meals that just hits the spot, especially when you’re craving something smoky, tangy, and satisfying. You get tender, juicy pork piled high on a soft bun with a cool, crunchy slaw that cuts right through the richness. It’s the perfect balance of flavors and textures for a casual lunch or a relaxed weekend dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs pork tenderloin, trimmed of silver skin
– 1 cup of your favorite smoky BBQ sauce
– 1 tbsp rich extra virgin olive oil
– 1 tsp finely ground black pepper
– 1/2 tsp coarse kosher salt
– 4 soft brioche burger buns, lightly toasted
– 4 cups finely shredded green cabbage
– 1 cup shredded carrots
– 1/2 cup creamy mayonnaise
– 2 tbsp tangy apple cider vinegar
– 1 tbsp granulated sugar
– 1/2 tsp celery seed
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. Rub the tenderloin all over with the rich extra virgin olive oil, then season evenly with the coarse kosher salt and finely ground black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until very hot.
5. Sear the pork tenderloin in the hot skillet for 2-3 minutes per side until a deep golden-brown crust forms. Tip: Don’t move the pork while searing to get that perfect crust.
6. Transfer the entire skillet to the preheated oven and roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
7. While the pork roasts, make the coleslaw by combining the finely shredded green cabbage, shredded carrots, creamy mayonnaise, tangy apple cider vinegar, granulated sugar, and celery seed in a large bowl.
8. Toss the coleslaw mixture thoroughly until everything is evenly coated, then refrigerate it for at least 10 minutes to let the flavors meld. Tip: Chilling the slaw helps it stay crisp.
9. Remove the pork from the oven, transfer it to a cutting board, and let it rest for 5 full minutes to allow the juices to redistribute.
10. Slice the rested pork tenderloin thinly against the grain into 1/4-inch pieces. Tip: Slicing against the grain ensures the meat stays tender and easy to bite.
11. Toss the sliced pork in a bowl with 1 cup of your favorite smoky BBQ sauce until well coated.
12. Assemble each sandwich by placing a generous portion of the BBQ pork on the bottom half of a lightly toasted brioche bun.
13. Top the pork with a large scoop of the chilled coleslaw, then place the top bun.
Dive into this sandwich and you’ll love the contrast between the warm, saucy pork and the cool, crunchy slaw. The smoky BBQ flavor pairs perfectly with the tangy, creamy coleslaw, all held together by that soft, buttery bun. For a fun twist, try serving it with a side of crispy sweet potato fries or pickled jalapeños for an extra kick.
Pork Tenderloin Sandwich with Pickled Jalapeños
Sometimes you just need a sandwich that’s a little extra—something that feels special without being fussy. This pork tenderloin sandwich with pickled jalapeños is exactly that: juicy, tangy, and totally satisfying, perfect for a weekend lunch or a casual dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb pork tenderloin, trimmed of silver skin
– 1 cup all-purpose flour
– 2 large eggs, beaten until smooth
– 1 cup panko breadcrumbs
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ½ tsp garlic powder
– ¼ tsp smoked paprika
– 4 soft brioche buns, lightly toasted
– ¼ cup mayonnaise
– 8 slices sharp cheddar cheese
– ½ cup pickled jalapeño slices
– 2 tbsp vegetable oil for frying
– 4 leaves crisp green lettuce
Instructions
1. Preheat your oven to 200°F to keep the cooked pork warm.
2. Slice the pork tenderloin into 4 even medallions, about 1-inch thick each.
3. Place each medallion between two pieces of plastic wrap and pound gently with a meat mallet until about ½-inch thick for even cooking.
4. In a shallow dish, combine the all-purpose flour, kosher salt, freshly ground black pepper, garlic powder, and smoked paprika.
5. In a second shallow dish, add the beaten large eggs.
6. In a third shallow dish, place the panko breadcrumbs.
7. Dredge each pork medallion first in the seasoned flour mixture, shaking off any excess.
8. Dip the floured medallion into the beaten eggs, coating it completely.
9. Press the egg-coated medallion into the panko breadcrumbs, ensuring an even, crispy crust forms on all sides.
10. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
11. Carefully add the breaded pork medallions to the hot oil, frying for 3-4 minutes per side until golden brown and cooked through.
12. Transfer the fried pork to a wire rack set over a baking sheet and place in the preheated oven to stay warm and crisp.
13. Spread a tablespoon of mayonnaise on the bottom half of each lightly toasted brioche bun.
14. Place a crisp green lettuce leaf on top of the mayonnaise.
15. Add a fried pork medallion to each bun.
16. Top each pork medallion with 2 slices of sharp cheddar cheese.
17. Arrange a generous layer of pickled jalapeño slices over the cheese.
18. Cap each sandwich with the top half of the brioche bun.
Get ready for a flavor explosion! The tender, crispy pork pairs perfectly with the melty cheddar and the bright, tangy kick from the jalapeños. For a fun twist, try serving these open-faced with a side of sweet potato fries to balance the heat.
Herb-Crusted Pork Tenderloin Sandwich
Just imagine sinking your teeth into a sandwich that feels like a special occasion but comes together without any fuss. You get juicy, herb-crusted pork paired with all your favorite fixings, all on a soft, sturdy roll. It’s the kind of meal that makes a regular lunch feel like a treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (about 1.25 lb) pork tenderloin
– 2 tbsp rich extra virgin olive oil
– 1/4 cup finely chopped fresh parsley
– 2 tbsp finely chopped fresh rosemary
– 3 cloves garlic, minced
– 1 tsp coarse kosher salt
– 1/2 tsp finely ground black pepper
– 4 soft brioche burger buns, lightly toasted
– 1/4 cup creamy Dijon mustard
– 4 crisp green lettuce leaves
– 1 large ripe tomato, sliced into 8 thin rounds
– 1/2 small red onion, thinly sliced
Instructions
1. Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the fresh parsley, fresh rosemary, minced garlic, kosher salt, and black pepper.
4. Rub the pork tenderloin all over with 1 tablespoon of the extra virgin olive oil.
5. Press the herb mixture firmly onto the entire surface of the pork to create a crust.
6. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
7. Carefully place the pork in the hot skillet and sear for 2-3 minutes per side, until a golden-brown crust forms.
8. Transfer the entire skillet to the preheated oven and roast for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
9. Remove the pork from the oven, transfer it to a cutting board, and let it rest for 10 minutes; this allows the juices to redistribute.
10. While the pork rests, lightly toast the brioche buns.
11. Spread 1 tablespoon of creamy Dijon mustard onto the bottom half of each toasted bun.
12. Thinly slice the rested pork tenderloin against the grain into 1/4-inch thick medallions.
13. Layer a crisp lettuce leaf, 2 tomato slices, several red onion slices, and a portion of the sliced pork onto each prepared bun bottom.
14. Place the top bun on each sandwich and serve immediately.
Get ready for a fantastic mix of textures and flavors. The pork is incredibly juicy and tender with a fragrant, crispy herb crust that pairs perfectly with the tangy mustard and fresh veggies. For a fun twist, serve these sandwiches with a side of sweet potato fries or a simple arugula salad tossed in a lemon vinaigrette.
Pork Tenderloin Sandwich with Avocado Spread
Zipping through holiday prep and craving something satisfying yet simple? This pork tenderloin sandwich with avocado spread is your answer. It’s a juicy, flavorful meal that feels special but comes together without fuss, perfect for a festive lunch or easy dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound pork tenderloin, trimmed of silver skin
– 2 tablespoons extra virgin olive oil, rich and fruity
– 1 teaspoon kosher salt, coarse and flaky
– 1/2 teaspoon freshly ground black pepper, finely ground
– 1 teaspoon smoked paprika, for a warm, smoky depth
– 2 ripe avocados, creamy and soft
– 1/4 cup plain Greek yogurt, thick and tangy
– 1 tablespoon fresh lime juice, bright and zesty
– 1/4 cup fresh cilantro, roughly chopped for herbaceous freshness
– 4 brioche buns, soft and slightly sweet
– 4 leaves butter lettuce, crisp and tender
– 1 large tomato, sliced into juicy rounds
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the pork tenderloin dry with paper towels to ensure a good sear.
3. In a small bowl, mix 1 tablespoon of the extra virgin olive oil, kosher salt, freshly ground black pepper, and smoked paprika to form a paste.
4. Rub the spice paste evenly all over the pork tenderloin, coating it thoroughly.
5. Heat the remaining 1 tablespoon of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear the pork tenderloin in the skillet for 2-3 minutes per side, until golden brown and crusty.
7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, until the internal temperature reaches 145°F (63°C) on a meat thermometer.
8. Remove the pork from the oven, tent it loosely with foil, and let it rest for 10 minutes to allow juices to redistribute.
9. While the pork rests, halve the avocados, remove the pits, and scoop the flesh into a medium bowl.
10. Mash the avocados with a fork until mostly smooth but with some small chunks for texture.
11. Stir in the plain Greek yogurt, fresh lime juice, and roughly chopped fresh cilantro until well combined.
12. Slice the rested pork tenderloin thinly against the grain for maximum tenderness.
13. Toast the brioche buns lightly in a toaster or under the broiler for 1-2 minutes until golden.
14. Spread a generous layer of the avocado mixture on the bottom half of each toasted bun.
15. Top with a few slices of pork tenderloin, a leaf of butter lettuce, and a slice of tomato.
16. Place the top bun over the fillings and press gently to hold everything together.
From the first bite, you’ll love the contrast: the tender, smoky pork pairs perfectly with the cool, creamy avocado spread, all hugged by that soft brioche bun. For a fun twist, add a dash of hot sauce to the spread or serve it with sweet potato fries on the side—it’s a meal that’s as versatile as it is delicious.
Pork Tenderloin Sandwich with Honey Mustard Glaze
Mmm, picture this: a juicy pork tenderloin, perfectly seasoned and roasted, tucked into a soft bun with a sweet-tangy honey mustard glaze that’ll make your taste buds dance. It’s the kind of sandwich that feels fancy but is totally doable for a weeknight dinner or a weekend lunch. You’re going to love how the flavors come together.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb pork tenderloin, trimmed of silver skin
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/2 tsp garlic powder
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tbsp apple cider vinegar
– 4 soft brioche buns, lightly toasted
– 4 leaves crisp green lettuce
– 4 slices ripe tomato
– 1/4 cup mayonnaise
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin dry with paper towels to ensure a good sear.
3. Rub the pork all over with 1 tbsp of extra virgin olive oil, then season evenly with kosher salt, freshly ground black pepper, and garlic powder.
4. Heat the remaining 1 tbsp of extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork tenderloin for 2-3 minutes per side until golden brown, turning with tongs to brown all sides.
6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
7. While the pork roasts, whisk together honey, Dijon mustard, and apple cider vinegar in a small bowl to make the glaze.
8. Remove the pork from the oven and brush generously with the honey mustard glaze, letting it rest for 5 minutes on a cutting board to allow juices to redistribute.
9. Slice the rested pork tenderloin into 1/2-inch thick medallions.
10. Spread mayonnaise on the toasted brioche buns, then layer with crisp green lettuce, ripe tomato slices, and the sliced pork.
11. Drizzle any remaining glaze over the pork before closing the sandwiches.
12. Tip: Letting the pork rest after roasting keeps it juicy—don’t skip this step!
13. Tip: Use a meat thermometer to avoid overcooking; pork is perfect at 145°F.
14. Tip: Toast the buns lightly to prevent sogginess from the glaze and juices.
15. That’s it—dig in!
The tender, slightly pink pork pairs beautifully with the sweet and tangy glaze, while the crisp lettuce and juicy tomato add a fresh crunch. Try serving these sandwiches with a side of sweet potato fries or a simple arugula salad for a complete meal that’s sure to impress.
Pork Tenderloin Sandwich with Grilled Pineapple
Brace yourself for a flavor explosion that’ll make your taste buds do a happy dance. This pork tenderloin sandwich with grilled pineapple is the perfect combo of savory, sweet, and smoky—a guaranteed crowd-pleaser for your next cookout or weeknight dinner. You’re going to love how simple it is to pull together something this impressive.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb pork tenderloin, trimmed of silver skin
– 4 soft brioche buns, lightly toasted
– 1 fresh pineapple, peeled and sliced into ½-inch rings
– ¼ cup soy sauce
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp olive oil
– Salt and freshly ground black pepper
Instructions
1. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp grated fresh ginger to create a marinade.
2. Place the 1 lb pork tenderloin in a shallow dish and pour the marinade over it, turning to coat evenly. Let it marinate at room temperature for 10 minutes—this helps the flavors penetrate quickly without drying out the meat.
3. Preheat your grill or grill pan to medium-high heat, about 400°F.
4. Brush the grill grates with 1 tbsp olive oil to prevent sticking.
5. Remove the pork from the marinade, letting excess drip off, and season it generously with salt and freshly ground black pepper.
6. Grill the pork tenderloin for 15-18 minutes, turning every 5 minutes, until it reaches an internal temperature of 145°F on a meat thermometer for perfect juiciness.
7. While the pork cooks, brush the pineapple rings with the remaining 1 tbsp olive oil and grill them for 2-3 minutes per side until they have distinct char marks and caramelize slightly.
8. Transfer the grilled pork to a cutting board and let it rest for 5 minutes—this allows the juices to redistribute so every bite stays moist.
9. Thinly slice the rested pork against the grain for maximum tenderness.
10. Lightly toast the 4 brioche buns on the grill for 30 seconds until warm and golden.
11. Assemble the sandwiches by layering sliced pork and grilled pineapple on the toasted buns.
Delight in the contrast of textures and flavors here: the juicy, savory pork pairs magically with the sweet, smoky pineapple, all hugged by that buttery brioche bun. Try serving it with a side of crispy sweet potato fries or a simple slaw to round out the meal—it’s a sandwich that feels fancy but comes together with minimal fuss.
Pork Tenderloin Sandwich with Brie and Fig Jam
Holiday entertaining just got a whole lot easier with this stunning sandwich that feels fancy but comes together without fuss. Imagine juicy pork, creamy brie, and sweet fig jam all piled onto a toasty roll—it’s the kind of meal that impresses everyone but secretly requires minimal effort from you. Perfect for a festive lunch or a cozy dinner, it’s a guaranteed crowd-pleaser.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (1-pound) pork tenderloin, trimmed of silver skin
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1 teaspoon coarse kosher salt
– 4 soft brioche buns, split
– 4 ounces creamy triple-cream brie cheese, sliced
– ½ cup sweet fig jam
– 2 cups fresh arugula leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. Rub the pork all over with the rich extra virgin olive oil, then season evenly with the finely ground black pepper and coarse kosher salt.
4. Heat a large oven-safe skillet over medium-high heat and sear the pork for 2–3 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven and roast for 15–18 minutes, or until a meat thermometer inserted into the thickest part reads 145°F.
6. Remove the pork from the oven, tent it loosely with foil, and let it rest for 10 minutes—this keeps the juices locked in.
7. While the pork rests, toast the split brioche buns in a toaster or under a broiler for 1–2 minutes until lightly golden.
8. Slice the rested pork tenderloin into ¼-inch thick medallions against the grain for maximum tenderness.
9. Assemble each sandwich: spread a generous tablespoon of sweet fig jam on the bottom bun, layer with pork slices, top with creamy triple-cream brie cheese slices and a handful of fresh arugula leaves, then cap with the top bun.
10. Serve immediately while warm.
This sandwich delivers a beautiful contrast: the tender, savory pork pairs with the gooey brie and sweet jam, while the arugula adds a peppery crunch. Try slicing it in half diagonally to show off the layers, or serve it with a simple side salad for a complete meal that feels effortlessly elegant.
Pork Tenderloin Sandwich with Chipotle Mayo
Picture this: you’ve got juicy, perfectly seasoned pork tenderloin piled high on a soft bun, all smothered in a smoky, creamy chipotle mayo. It’s the kind of sandwich that makes a casual lunch feel special, and honestly, it’s easier to make than you might think. Let’s get cooking!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 1 lb pork tenderloin, trimmed of silver skin
- 4 soft brioche buns, lightly toasted
- 1/2 cup mayonnaise
- 2 tbsp adobo sauce from canned chipotle peppers
- 1 tbsp fresh lime juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
- 4 crisp butter lettuce leaves
- 1 ripe avocado, thinly sliced
- 1/4 red onion, thinly sliced
Instructions
- Pat the pork tenderloin dry with paper towels to ensure a good sear.
- In a small bowl, whisk together the mayonnaise, adobo sauce, and fresh lime juice until smooth to make the chipotle mayo.
- In another small bowl, combine the smoked paprika, garlic powder, kosher salt, and freshly ground black pepper for the spice rub.
- Rub the spice mixture evenly all over the surface of the pork tenderloin.
- Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
- Sear the pork tenderloin for 2-3 minutes per side until a golden-brown crust forms. Tip: Don’t move the pork while searing to get that perfect crust.
- Transfer the skillet to a preheated 400°F oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
- Remove the pork from the oven and let it rest on a cutting board for 5 minutes. Tip: Resting allows the juices to redistribute, keeping the meat juicy.
- While the pork rests, lightly toast the brioche buns.
- Spread a generous amount of the chipotle mayo on the bottom half of each toasted bun.
- Thinly slice the rested pork tenderloin against the grain. Tip: Slicing against the grain makes the pork more tender and easier to bite into.
- Layer the butter lettuce leaves, sliced avocado, and red onion on the buns.
- Pile the sliced pork tenderloin on top of the vegetables.
- Place the top bun over the pork to complete the sandwich.
Buttery brioche gives way to tender, smoky pork with a kick from the chipotle mayo, while the cool avocado and crisp lettuce add freshness. Serve it with a side of sweet potato fries or a simple green salad for a complete meal that’s sure to impress.
Pork Tenderloin Sandwich with Roasted Red Peppers
Who doesn’t love a sandwich that feels like a special occasion but is totally doable on a busy weeknight? This pork tenderloin sandwich with roasted red peppers is exactly that—juicy, flavorful, and packed with texture. You’re going to want to make it on repeat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound pork tenderloin, trimmed of silver skin
– 2 tablespoons rich extra virgin olive oil, divided
– 1 teaspoon finely ground black pepper
– 1 teaspoon coarse kosher salt
– 2 large red bell peppers, cored and sliced into strips
– 4 soft brioche buns, split
– 4 slices creamy provolone cheese
– ½ cup tangy mayonnaise
– 2 cloves fresh garlic, minced
– 1 tablespoon fresh lemon juice
– 1 cup peppery arugula
Instructions
1. Preheat your oven to 400°F.
2. Pat the pork tenderloin dry with paper towels, then rub it all over with 1 tablespoon of the extra virgin olive oil.
3. Season the pork evenly with the finely ground black pepper and coarse kosher salt.
4. Heat a large oven-safe skillet over medium-high heat and sear the pork for 2–3 minutes per side until golden brown.
5. Transfer the skillet to the preheated oven and roast the pork for 15–20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F.
6. While the pork roasts, toss the red bell pepper strips with the remaining 1 tablespoon of extra virgin olive oil on a baking sheet.
7. Roast the peppers in the oven alongside the pork for 15 minutes, until softened and slightly charred at the edges.
8. Remove both the pork and peppers from the oven and let the pork rest on a cutting board for 5 minutes—this keeps it juicy.
9. In a small bowl, whisk together the tangy mayonnaise, minced fresh garlic, and fresh lemon juice to make a quick aioli.
10. Thinly slice the rested pork against the grain for maximum tenderness.
11. Lightly toast the split brioche buns in the oven or a toaster for 1–2 minutes until warm.
12. Spread the garlic aioli on the bottom halves of the toasted buns.
13. Layer each bun with slices of the roasted pork, followed by the roasted red pepper strips and a slice of creamy provolone cheese.
14. Top with a handful of peppery arugula and the bun tops.
Deliciously tender pork meets sweet, smoky peppers and melty cheese in every bite. The arugula adds a fresh, peppery crunch that balances the richness perfectly. Try serving these sandwiches with crispy sweet potato fries or a simple side salad for a complete meal that’s sure to impress.
Pork Tenderloin Sandwich with Mango Salsa
Diving into a sandwich that feels like a vacation? This pork tenderloin sandwich with mango salsa brings bright, tropical flavors to your kitchen. It’s surprisingly simple to make but looks and tastes impressive.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 pound pork tenderloin, trimmed of silver skin
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 ripe mangoes, peeled and diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 4 brioche buns, lightly toasted
- 4 leaves crisp green lettuce
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin completely dry with paper towels. (Tip: Drying the meat helps it sear better.)
- Rub the tenderloin all over with the extra virgin olive oil.
- In a small bowl, combine the smoked paprika, garlic powder, kosher salt, and freshly ground black pepper.
- Rub the spice mixture evenly over the entire surface of the pork tenderloin.
- Heat an oven-safe skillet over medium-high heat for 2 minutes.
- Sear the pork tenderloin in the hot skillet for 2-3 minutes per side, until a golden-brown crust forms.
- Transfer the skillet directly to the preheated oven.
- Roast the pork for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). (Tip: Letting it rest ensures juicy slices.)
- While the pork roasts, make the salsa. In a medium bowl, combine the diced mangoes, finely chopped red onion, minced jalapeño, chopped fresh cilantro, and fresh lime juice.
- Gently stir the salsa ingredients until well combined. (Tip: Let the salsa sit for 10 minutes so the flavors meld.)
- Remove the pork from the oven and let it rest on a cutting board for 5 minutes.
- Slice the rested pork tenderloin into ½-inch thick medallions.
- Place a leaf of crisp green lettuce on the bottom half of each lightly toasted brioche bun.
- Layer several slices of the warm, spiced pork on top of the lettuce.
- Spoon a generous amount of the fresh mango salsa over the pork.
- Top with the other half of the brioche bun and serve immediately.
You get this incredible contrast: the warm, juicy pork with its smoky crust against the cool, sweet-and-spicy salsa. The soft brioche bun soaks up all those amazing juices without falling apart. You could even serve the extra salsa on the side with tortilla chips for a perfect starter.
Pork Tenderloin Sandwich with Pesto and Mozzarella
Ever have one of those days where you just want something delicious without a ton of fuss? This sandwich is your answer—it’s a flavor-packed, restaurant-worthy meal you can pull off at home with minimal effort. Think juicy pork, melty cheese, and that bright herby pesto all coming together in perfect harmony.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (1.5 lb) pork tenderloin
– 4 soft ciabatta rolls, split
– 1/2 cup fresh basil pesto
– 8 oz fresh mozzarella cheese, sliced
– 2 tbsp rich extra virgin olive oil
– 1 tsp coarse kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 cup fresh arugula
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin completely dry with paper towels.
3. Rub the tenderloin all over with the rich extra virgin olive oil.
4. Season the pork generously with the coarse kosher salt and freshly cracked black pepper.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the pork tenderloin in the hot skillet for 3-4 minutes per side, until a deep golden-brown crust forms. (Tip: Don’t move the pork while searing to get that perfect crust.)
7. Transfer the entire skillet to the preheated oven.
8. Roast the pork for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
9. Remove the skillet from the oven and transfer the pork to a cutting board.
10. Let the pork tenderloin rest, uncovered, for 10 full minutes. (Tip: This resting time is crucial for juicy, tender meat.)
11. While the pork rests, place the split ciabatta rolls cut-side up on a baking sheet.
12. Toast the rolls in the still-warm oven for 5-7 minutes, until lightly golden and crisp.
13. Thinly slice the rested pork tenderloin against the grain.
14. Spread 1 tablespoon of fresh basil pesto onto the bottom half of each toasted ciabatta roll.
15. Layer the sliced pork tenderloin evenly over the pesto on each roll.
16. Top the pork with slices of fresh mozzarella cheese.
17. Place the open-faced sandwiches back on the baking sheet.
18. Broil the sandwiches on high for 2-3 minutes, watching closely, until the mozzarella cheese is bubbly and just starting to brown. (Tip: Keep the oven door slightly ajar while broiling to monitor the cheese.)
19. Remove the sandwiches from the oven.
20. Top each sandwich with a handful of fresh arugula and the top half of the roll.
Finally, you get this incredible contrast in every bite—the warm, juicy pork and melted cheese against the cool, peppery arugula and that vibrant pesto. It’s fantastic served with a simple side of crispy potato wedges or a quick tomato salad for a complete, satisfying meal.
Pork Tenderloin Sandwich with Crispy Onion Rings
Just imagine sinking your teeth into a juicy, perfectly seasoned pork tenderloin nestled between soft brioche buns, topped with a crunchy, golden-brown onion ring. You get the best of both worlds in one epic sandwich. It’s the kind of meal that makes a regular lunch feel like a special occasion.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound pork tenderloin, trimmed of silver skin
– 4 soft brioche buns, split
– 1 large sweet onion, sliced into ½-inch rings
– 1 cup buttermilk, cold and tangy
– 1 cup all-purpose flour, divided
– 2 large eggs, farm-fresh and beaten
– 1 cup panko breadcrumbs, for extra crunch
– 1 teaspoon garlic powder, aromatic and finely ground
– 1 teaspoon smoked paprika, for a hint of warmth
– ½ teaspoon kosher salt, coarse and flaky
– ½ teaspoon freshly ground black pepper, finely cracked
– ½ cup mayonnaise, creamy and rich
– 2 tablespoons Dijon mustard, sharp and tangy
– 4 leaves crisp green lettuce
– 2 tablespoons vegetable oil, for frying
– 2 tablespoons unsalted butter, for toasting
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the pork tenderloin crosswise into 4 equal medallions, about 1-inch thick each.
3. In a shallow dish, combine ½ cup of the all-purpose flour with the garlic powder, smoked paprika, kosher salt, and black pepper.
4. Dredge each pork medallion in the seasoned flour mixture, shaking off any excess.
5. Place the coated medallions on the prepared baking sheet and bake for 15-20 minutes, until the internal temperature reaches 145°F on a meat thermometer.
6. While the pork bakes, soak the sweet onion rings in the cold buttermilk for 10 minutes to tenderize them.
7. Set up a breading station with three shallow dishes: place the remaining ½ cup of all-purpose flour in the first, the beaten eggs in the second, and the panko breadcrumbs in the third.
8. Remove the onion rings from the buttermilk, letting excess drip off, and coat them first in flour, then egg, and finally panko, pressing gently to adhere.
9. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
10. Fry the breaded onion rings in batches for 2-3 minutes per side, until golden brown and crispy, then transfer to a paper towel-lined plate to drain.
11. In a small bowl, whisk together the creamy mayonnaise and sharp Dijon mustard to make a quick sauce.
12. Spread the inside of each brioche bun with the unsalted butter and toast them in a clean skillet over medium heat for 1-2 minutes, until lightly golden.
13. Assemble the sandwiches: spread the Dijon mayo on the bottom bun, add a crisp lettuce leaf, top with a baked pork medallion, and crown with a crispy onion ring before closing with the top bun.
You’ll love the contrast between the tender, savory pork and the crunchy, slightly sweet onion rings, all brought together by that tangy Dijon mayo. Try serving these sandwiches with a side of sweet potato fries or a simple coleslaw for a complete meal that’s sure to impress.
Pork Tenderloin Sandwich with Spicy Arugula
Unbelievably satisfying and perfect for a quick lunch or casual dinner, this pork tenderloin sandwich with spicy arugula is a flavor-packed upgrade to your usual sandwich routine. You get juicy, perfectly cooked pork paired with peppery greens and a creamy sauce, all on a soft bun. It’s the kind of meal that feels special but comes together without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 pound pork tenderloin, trimmed of any silver skin
- 2 tablespoons rich extra virgin olive oil
- 1 teaspoon finely ground black pepper
- 1 teaspoon kosher salt
- 4 soft brioche buns, split
- 2 cups fresh baby arugula with a peppery bite
- 1/2 cup creamy mayonnaise
- 1 tablespoon fresh lemon juice with bright acidity
- 1/4 teaspoon cayenne pepper for a gentle heat
Instructions
- Pat the 1 pound pork tenderloin completely dry with paper towels to ensure a good sear.
- Rub the tenderloin all over with 2 tablespoons rich extra virgin olive oil.
- Season the pork evenly with 1 teaspoon finely ground black pepper and 1 teaspoon kosher salt.
- Preheat a large skillet over medium-high heat until a drop of water sizzles immediately.
- Place the seasoned pork tenderloin in the hot skillet and sear for 2 minutes without moving it to develop a golden-brown crust.
- Turn the pork and sear on all remaining sides for 2 minutes each, for a total of about 8 minutes.
- Reduce the heat to medium, cover the skillet, and cook the pork for 5-7 more minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
- Transfer the cooked pork to a cutting board, tent loosely with foil, and let it rest for 5 minutes; this allows the juices to redistribute for maximum juiciness.
- While the pork rests, lightly toast the split 4 soft brioche buns in a toaster or a dry skillet until just golden.
- In a small bowl, whisk together 1/2 cup creamy mayonnaise, 1 tablespoon fresh lemon juice, and 1/4 teaspoon cayenne pepper until smooth to make the spicy sauce.
- Thinly slice the rested pork tenderloin against the grain into 1/4-inch thick pieces.
- Spread a generous amount of the spicy sauce on the bottom half of each toasted bun.
- Layer the sliced pork evenly over the sauce on each bun.
- Top the pork with 2 cups fresh baby arugula, dividing it evenly among the sandwiches.
- Place the top bun on each sandwich and press down gently.
Now, the first bite delivers a fantastic contrast: the tender, juicy pork against the crisp, peppery arugula, all brought together by that creamy, slightly spicy sauce. For a fun twist, serve these sandwiches with a side of sweet potato fries or a simple apple slaw to balance the heat.
Summary
Yum! These 18 savory pork tenderloin sandwich recipes offer endless inspiration for delicious, satisfying meals. We hope you find a new favorite to try in your own kitchen. Don’t forget to leave a comment telling us which one you loved most and share this roundup on Pinterest so other home cooks can discover these tasty ideas too!
