If you’re feeding a crowd, there’s not many recipes that are more satisfying than these Baked Pork Tenderloin Sandwiches topped with all the good stuff.
When it comes to fall, I’m all about comfort foods. Whether it’s a holiday get together or a laid-back day gathered around the football game, there’s no better menu item than fully loaded sandwiches. They’re pretty simple to make, easily customizable and will always please the masses.
These sandwiches can be served hot or cold, making them perfect for weekly meal planning or party days where you just don’t have time to dedicate to the kitchen.
HOW TO MAKE BAKED PORK TENDERLOIN SANDWICHES:
These glorious stackers start with Bacon-Wrapped Pork Tenderloin from Meat District. It’s part of their Ultimate Grilling Pack… if you want to snag one at a discount, make sure to use my promo code BENTLEY20 for 20% off! Heck yes!
THE BEST TOPPINGS FOR THESE BAD BOYS:
I love me some juicy pork tenderloin sandwiches, but they’re even tastier when you add toppings like these!
- Garlic-Lemon Aioli: This zesty condiment is the perfect base for this recipe! Gives each bite a little pizazz.
- Bacon-Fat Onion Jam: Bacon makes everything better, especially onion jam.
- Bavarian Sauerkraut: A little sweeter than regular kraut, this version is sprinkled with caraway seeds and has a more subtle flavor profile.
- Swiss Cheese: A mild cheese with firm texture that pairs nicely with this recipe.
- Greens: I’m a massive fan of cilantro, so I added a bit for something extra. Arugula would be a nice, peppery addition as well!
- Spicy Brown Mustard: Adds a firm bite to pull everything together.
- Cornbread Stuffing: An optional, but highly recommended, addition to bring this sandwich over the top!
I like to serve these on chewy-on-the-inside, crunchy-on-the-outside ciabatta. I cut the rolls in half and toast them in the oven before assembling. I’ve also served these on slider rolls, hamburger buns or stuffed into a French roll for bigger appetites.
SIDE DISHES YOU MIGHT LIKE:
How To Make Air Fryer Potato Wedges
The Best Irish Pub Cheese For A Crowd
Spinach & Artichoke Hot Crab Dip
TO MAKE THE BACON-FAT ONION JAM:
You’ll need the following ingredients… and I bet you already have them on hand! You can substitute the balsamic vinegar for white balsamic and get a whole new experience. I’ve tried both and they’re equally great.
- ¼ cup Butter
- 3 Sweet Onions, cut into slices
- 1 Bay Leaf
- 1 Rosemary Sprig
- 4 Parsley Sprigs
- 1 cup White Sugar
- ¾ cup Balsamic Vinegar
- Salt + Pepper, to taste
You’ll start by sautéing the onions in the leftover fat from searing the bacon-wrapped tenderloin. Sauté until softened and browning, about 15 minutes (If you want to add a tab of butter here, that’s ok too!). Next you’ll add the remaining ingredients (except the salt and pepper), toss together and continue to sauté until the jam has thickened. This will take between 10 – 15 minutes. Season with salt + pepper and you’re done! If needed, you can totally make this up to 5 days in advance and store in the refrigerator until you’re ready to use.
TO MAKE THE GARLIC-LEMON AIOLI:
Such a simple, yet flavorful condiment! I use this with roasted potatoes, fried pickles, or anything grilled!
- 1/2 cup Mayonnaise
- 2 Garlic cloves, minced
- Juice of 1/2 a Lemon
- Salt + Pepper, to taste
Simply place all ingredients in a bowl and whisk together to combine.
- 1 Meat District Bacon-Wrapped Pork Tenderloin
- 1 tbsp. Olive Oil
- 6 Ciabatta Rolls, toasted
- Spicy Brown Mustard, as needed
- Lemon-Garlic Aioli, as needed
- 1 cup Cilantro Leaves
- Bacon-Fat Onion Jam
- 8 oz. Can of Bavarian Sauerkraut
- 6 slices Swiss Cheese
- Cornbread Stuffing (optional)
- Preheat oven to 400F.
- Heat a large skillet over medium-high and add the olive oil. Sear each side of the pork until browned, about four minutes each side.
- Remove seared tenderloin from the skillet and place on a wire rack on a baking sheet. Cook for 25 – 30 minutes, or until internal temperature has reached 145F.
- While the pork tenderloin cooks, whisk together the lemon-garlic aioli and simmer the bacon-fat onion jam.
- Once the tenderloin is done cooking, remove from the oven and allow it to rest for at least 5 minutes. This will seal in the juices. After resting, cut into slices.
- To assemble the sandwiches, cut the ciabatta rolls in half and spear one side with spicy ground mustard and the other side with lemon-garlic aioli. Evenly distribute the cilantro leaves, bacon-fat onion jam, pork tenderloin, sauerkraut and cheese among the six sandwich rolls and enjoy immediately.
- Optional: For an extra layer of comfort-food yumminess, add a scoop of prepared cornbread stuffing to each sandwich.
This post is sponsored by Meat District. Per the usual, all opinions here are mine alone and I would never recommend an ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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