Roasted Pork Tenderloin Sandwiches

These simple Roasted Pork Tenderloin Sandwiches are nothing short of amazing! They consist of tender, perfectly seasoned pork slices, pickled red onions, and arugula in sub rolls drizzled with pan drippings. You can’t beat these pork sandwiches for lunch or an easy dinner!

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My husband can and has eaten these pork sandwiches three times a week and never gets tired of them! They are THAT good and so easy to make! The pork tenderloins take 5 minutes to prep before going into the oven. Once baked, they’re sliced thinly and ready to go in a sandwich! Hello! How easy is that?!

It’s truly amazing that the flavor-packed dry rub has only two ingredients! I use a version of this rub on my Easy Pork Roast with Roasted Vegetables, a go-to dinner at my house.

The sandwich is wonderfully uncomplicated, yet the combination of tender pork, sharp and tangy pickled onions, peppery arugula, and a salty-sweet juice-soaked sub roll is simply mouthwatering! It makes a substantial lunch or an easy and tremendously satisfying meal for weeknight dinner or the weekend! It’s also the ideal addition to the game day food menu!

Ingredients needed:

• Pork tenderloin—the recipe calls for two, but you can certainly make it with just one. Just reduce all the ingredients by half.
• Seasoning salt—for the dry rub. It provides a punch of flavor.
• Dark brown sugar—provides depth of flavor and sweetness to balance the saltiness of the seasoning salt.
• Water—for making the sauce from the drippings.
• Extra virgin olive oil—to rub on the pork to help the dry rub adhere.
• Pickled red onion— imparts an acidic tang that brings the sandwich to life.
• Arugula—has a peppery bite that perfectly compliments the dry rub and the mild pork.
• Sub rolls—choose your favorite.

Recipe highlights:

• Rub olive oil onto the pork tenderloins. Combine seasoning salt and brown sugar for the dry rub. Reserve 2 tablespoons. Rub the remainder onto the pork tenderloins.
• Add hot water to the roasting pan and stir the dry rub to distribute. Add a roasting rack and place the tenderloin on top.
• Bake in a preheated 350°F for 40-45 minutes or until the internal temperature reaches 145° F to 150° F. Allow the pork to rest for 15 minutes.

• Cut the pork into thin slices.
• To assemble each sandwich: Spoon some of the pan juices onto both sides of the sliced sub rolls, add pork slices, pickled onions, and arugula.
• Detailed instructions are in the recipe card below.

What other cuts of pork can you use?

This recipe isn’t suited for slow-roasted cuts like shoulder or butt because they require a lengthy cooking time. Instead, opt for a leaner, less tough cut, such as a boneless pork loin, which has slightly more fat than tenderloin, enhancing the flavor of the pan drippings!

When cooking a pork loin, remember to increase the baking time slightly due to its larger size compared to a tenderloin. A good rule of thumb is to roast pork loin for 20 to 25 minutes per pound at 350°F. Regardless of whether you choose tenderloin or loin, ensure that the internal temperature reaches 145°F.

This recipe calls for two pork tenderloins, weighing about 2 2/3 pounds in total, yielding 6 servings. If substituting with pork loin, aim for a cut that’s roughly the same weight.

What if you can’t find pickled onions?

Buying pickled onions can be super easy and convenient, but I sometimes have trouble finding them at my local grocery stores. If they’re elusive, you can certainly find them online, though I must say, the prices are usually better in-store!

I absolutely love the convenience of jarred pickled onions, but it’s satisfying to make my own, too! It’s really quick and easy—you’ll love how pretty they turn out! If you’re interested in giving it a try, I’ve added some simple instructions in the Note section of the recipe card for you!

Substitutions:

I think the sandwich is just perfect the way it is, but you can switch the toppings to your preference. I recommend trying it with the arugula first, even if you’re not a huge fan, like me. However, this pork tenderloin sandwich and arugula are a match made in heaven—so much so that I can’t get enough of the leafy green on it!

Feel free to swap out the pickled onions or add condiments. Whatever combination you choose, I suggest incorporating a little tang and freshness.

Some substitution options to consider:

• Lettuce, watercress, baby sprouts
• Mayonaise, mustard, horseradish sauce, hot sauce
• Pickled radish, pickles, jalapeño pepper, fresh onion slices

How to store:

Store the cooked pork in an airtight container for up to 4 days in the refrigerator. You can also freeze it. Place the pork slices in a single layer in an airtight container or freezer bag. If you want to stack them, place a layer of parchment or wax paper between each layer of pork. Freeze for up to 3 months.

To use the frozen pork, allow it to defrost overnight in the refrigerator.

Recommended supplies:

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• Roasting pan—the rack keeps the pork elevated above the juices.
• Instant-read thermometer—this one reads in 0.5 seconds and is certified for an accuracy of ±0.5°F.

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Roasted Pork Tenderloin Sandwiches

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Main Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 15 minutesTotal time:1 hour 15 minutesServings:6 Servings

Description

These simple Roasted Pork Tenderloin Sandwiches are nothing short of amazing! They consist of tender, perfectly seasoned pork slices, pickled red onions, and arugula in sub rolls drizzled with pan drippings. You can’t beat these pork sandwiches for lunch or an easy dinner!

Ingredients

• 2 pork tenderloins, about 1 1/3 pounds each
• 2 tablespoons Lawry’s Seasoning Salt
• 4 tablespoons packed dark brown sugar,
• 1 cup hot water
• 1 1/2 tablespoons olive oil
• pickled red onions for topping, to taste (See Note)
• fresh arugula for topping, to taste

Instructions

1. Preheat the oven to the oven to 350°F.
2. Add seasoning salt and brown sugar to a small bowl and thoroughly combine. Place 2 tablespoons into the bottom of a roasting pan and set aside. Rub the olive oil onto the pork tenderloins. Use your hands to coat the pork with the remaining dry rub.
3. Add the hot water to the roasting pan and stir the dry rub to distribute. Add a roasting rack and place the tenderloin on top.
4. Bake for 40-45 minutes or until the internal temperature reaches 145° F to 150° F. Allow the pork to rest for 15 minutes. Use a sharp knife to cut the pork into thin slices.
5. To assemble each sandwich: Spoon some of the pan juices onto both sides of the sliced sub rolls, add pork slices, pickled onions, and arugula.
6. Makes 6 servings.

Note

• If you can’t find pickled red onions, you can easily make your own. It keeps for up to 3 weeks when refrigerated. To make: Combine 2/3 cup water, 2/3 cup white vinegar, 2 teaspoons sugar, and 1 1/4 teaspoons kosher salt in a small saucepan. Cook until the sugar and salt dissolve. In the meantime, cut one small to medium red onion into 1/8-inch slices. Thinly slice 2 garlic cloves. Place the onion and garlic in a mason jar or glass jar. Add enough of the water mixture to cover the onion. Use a fork or spoon to press down on the onion, popping any bubbles. Seal and allow to rest at room temperature for at least one hour before serving.

Keywords:Pork Roast, Roast Pork Tenderloin, Pork Tenderloin, Game Day Food, Weeknight Dinner, Pickled Onion, Pork Sandwiches

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