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Pork Tenderloin Sandwich

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After making last week’s recipe I knew right away that I had to make it into a pork tenderloin sandwich. It’s full of flavour and sauces which is BASIC for me in a good sandwich.

You can see on the video above how I made 2 of the components in the sandwich: the pork tenderloin and also the cucumber and radish salad.

If you don’t want to make the cucumber and radish salad it’s also really really good with coleslaw.

Another thing I consider esencial for a good sandwich is to toast the bread. I don’t care if it’s in an oven, toaster or pan but it develops those golden flavours in any bread that complement the filling.

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Pork Tenderloin Sandwich

Author Lorena Salinas from Cravings Journal

Ingredients

To marinade

  • 1 pork tenderloin / filet of 250g
  • 1 tbsp sesame oil
  • 1 garlic clove sliced in 4
  • 1 piece of ginger sliced

For the spice mix

  • 1/4 tsp cayenne pepper
  • 1/2 tbsp Dijon mustard
  • 140 g brown sugar
  • 2 tsp ground ginger
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cloves
  • 1/2 orange zest
  • 1/4 tsp garlic powder
  • 1 tsp ground cinnamon
  • 1 tbsp rice vinegar
  • 2 tbsp paprika
  • salt and pepper to taste
  • vegetable or canola oil to cook

For the sauce

  • 45 g brown sugar
  • 1 tbsp sesame oil
  • 2 garlic cloves crushed
  • 120 ml soy sauce
  • 30 g sriracha optional, you find it in the asian section in the supermarket
  • scallions / spring onions to garnish

For the salad

  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp granulated sugar
  • salt to taste
  • 1 cucumber sliced
  • 6 radishes sliced
  • black sesame

Other components of the sandwich

  • 6 breads you like, toasted
  • 3 avocados sliced
  • mayonnaise
  • sriracha sauce

Instructions

To marinade

  1. Mix the oil with the garlic and ginger and distribute around the tenderloin. Let marinade overnight covered.
  2. On the next day remove the garlic and ginger and season with salt and pepper.

For the spice mix

  1. Mix the ingredients in a bowl and rub it into the tenderloin so the spices can penetrate it.
  2. Heat a bit of vegetable oil in a pan on high heat. Seal the tenderloin on all sides until really golden. You'll see smoke coming out and that's normal because of the sugar caramelizing.
  3. Take to a preheated oven at 180C for 15-20min or until the temperature at the center reaches 63C. We don't want to overcook it or it will dry out.
  4. Take off the oven and let it rest covered in tin foil for 10min so the juices don't come rushing out when we slice it.

For the sauce

  1. Put everything in a pot and let it boil until it thickens. Remove the garlic.

For the salad

  1. Whisk together the dressing ingredients and marinade the cucumbers and radishes in the dressing separately for about 10min.
  2. Garnish with black sesame seeds.

Assembly

  1. Put the salad on top of the base of the bread followed by the tenderloin and its sauce.

  2. Lay the avocado on top and season with salt and pepper.

  3. Mix the mayonnaise with sriracha to taste and drizzle it on the avocado. Cover with the lid of the bread.