Pork Tenderloin Sandwiches
Enjoy a juicy and flavourful pork tenderloin basted with a sweet and tangy honey-mustard sauce. Perfect for a summer picnic or a quick weeknight dinner.
Equipment
- 1 Small saucepan
- 1 Thermometer
Ingredients
- 1 Tbsp Olive oil
- 1 clove Garlic, grated
- ¼ cup Yellow mustard
- ¼ cup Dijon mustard
- ¼ cup Cider vinegar
- 2 Tbsp Packed light brown sugar
- 2 Tbsp Honey
- 1 tsp Hot sauce
- 1 tsp Worcestershire sauce
- 450 g Pork tenderloin, trimmed
- Kosher salt and pepper
- 4 Ciabatta rolls, split and grilled
- 1 Heart romaine, thinly sliced
- 4 Mini-coloured peppers, very thinly sliced
Instructions
- Heat grill to medium-high. Heat oil and garlic in small saucepan on medium until fragrant, 30 secs. Add mustards, vinegar, brown sugar, honey hot sauce and Worcestershire sauce and whisk to combine. Simmer, stirring occasionally, until thickened, about 3mins.; remove from heat (you should have about 3/4 cup).
- Season pork with 2 tsp each salt and pepper and grill, covered, turning occasionally, 12 mins. Continue grilling, basting with ¼ cup sauce, until instant-read thermometer registers 63°C , 3 to 6 mins. more. Transfer Pork to cutting board and let rest at least 5 mins. before thinly slicing.
- Drizzle bottom pieces of rolls with 1/2 Tbsp sauce each, then make sandwiches with lettuce, peppers and pork. Drizzle with remaining sauce and add tops to make sandwiches.
Notes
Secret Sauce: Made with mustard, brown sugar and a splash of cider vinegar, this sandwich’s sauce is inspired by South Carolina–style barbecue. It’s said that the sauce came to be when the state’s immigrant German population added mustard to the BBQ sauce created and popularised by enslaved Africans.
Nutritional Facts: About 445 cal. 8.5g fat (1.5 g sat), 31g pro, 1 169 mg sodium, 59g carb,
4g fibre. Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS
4g fibre. Photographed By MIKE GARTEN Prop Styling By ALEX MATA Food Styling By SIMON ANDREWS