Pork tenderloin sandwiches are a hearty, satisfying meal, but the right side dishes can elevate them from good to unforgettable. Whether you’re serving classic pulled pork or a grilled tenderloin cut, these sides offer a mix of textures and flavors—from creamy and tangy to crisp and fresh—that complement the savory meat perfectly. Below, you’ll find a full menu of side dish recipes, plus tips for pairing and storing them.
Ingredients
For the Coleslaw:
- 4 cups (340 g) shredded green cabbage
- 1 cup (140 g) shredded carrots
- 1/2 cup (120 ml) mayonnaise
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 g) granulated sugar
- 1/2 teaspoon celery seeds (optional)
- Salt and black pepper to taste
For the Sweet Potato Fries:
- 2 large sweet potatoes (about 1.5 lb / 680 g), cut into 1/2-inch (1.25 cm) fries
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the Baked Beans:
- 2 cans (15 oz / 425 g each) navy beans, drained and rinsed
- 1/2 cup (120 ml) barbecue sauce
- 1/4 cup (60 ml) water
- 2 tablespoons (30 g) brown sugar
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon yellow mustard
For the Cucumber Salad:
- 2 large cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup (60 ml) rice vinegar
- 1 tablespoon (15 ml) sesame oil
- 1 teaspoon honey
- 1 tablespoon (15 g) sesame seeds
Instructions
- Make the coleslaw: In a large bowl, whisk together mayonnaise, vinegar, sugar, and celery seeds. Add cabbage and carrots; toss to coat. Season with salt and pepper. Cover and refrigerate while you prepare the other sides (at least 30 minutes).
- Bake the sweet potato fries: Preheat oven to 425°F (220°C). In a large bowl, toss sweet potato fries with olive oil, paprika, garlic powder, and salt. Spread in a single layer on a baking sheet lined with parchment paper. Bake for 25–30 minutes, flipping halfway, until golden and crisp. Keep warm.
- Simmer the baked beans: In a medium saucepan, combine beans, barbecue sauce, water, brown sugar, Worcestershire sauce, and mustard. Bring to a simmer over medium heat, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally, until thickened. Keep warm.
- Make the cucumber salad: In a medium bowl, whisk rice vinegar, sesame oil, and honey. Add cucumber and red onion; toss gently. Sprinkle with sesame seeds. Let sit for 10 minutes before serving.
- Serve: Arrange the pork tenderloin sandwiches on a platter with the coleslaw, sweet potato fries, baked beans, and cucumber salad on the side. Serve immediately.
Tips
- Substitutions: For a lighter coleslaw, replace half the mayonnaise with plain Greek yogurt. Use regular potatoes instead of sweet potatoes if you prefer. If you don’t have rice vinegar for the cucumber salad, use white wine vinegar with a pinch of sugar.
- Make ahead: The coleslaw and cucumber salad can be made a day in advance and kept refrigerated. The sweet potato fries are best fresh, but you can cut them ahead and store in water in the fridge for up to 24 hours.
- Common mistake: Don’t overcrowd the baking sheet for the fries—they’ll steam instead of crisp. Use two sheets if needed.
- Storage: Leftover sides keep in the fridge for up to 3 days. Reheat fries in the oven or air fryer to restore crispness.
Serving Suggestions
These sides are perfect for a casual cookout or a weeknight dinner. Serve the pork tenderloin sandwich on a toasted brioche bun with a smear of extra barbecue sauce. The coleslaw adds crunch and tang, the sweet potato fries bring sweetness and salt, the baked beans offer smoky richness, and the cucumber salad provides a refreshing, light contrast. For a bigger spread, add a simple green salad or pickles.
Variations
- Spicy twist: Add a minced jalapeño to the coleslaw or a pinch of cayenne to the sweet potato fries.
- Greek-style: Swap the coleslaw for a Greek salad with feta, olives, and oregano. Serve with warm pita instead of fries.
- BBQ feast: Add cornbread or mac and cheese for a full Southern-style meal.
- Low-carb: Skip the fries and serve the pork with extra cucumber salad and a side of sautéed greens.
Storage and Reheating
Store each side in a separate airtight container in the refrigerator. The coleslaw and cucumber salad will keep for up to 3 days; the baked beans for up to 4 days; the sweet potato fries for up to 2 days. Reheat the fries in a 400°F (200°C) oven for 5–7 minutes to crisp them up. The baked beans can be reheated in a saucepan over medium heat, adding a splash of water if too thick. The salads are best served cold—no reheating needed.
Frequently Asked Questions
Can I use pre-shredded coleslaw mix? Yes, a 14-ounce (400 g) bag of coleslaw mix works perfectly. Just skip the cabbage and carrot prep.
How do I keep sweet potato fries crispy? The key is to not overcrowd the pan and to flip them halfway through baking. Also, make sure they are thoroughly dried before tossing with oil—moisture makes them soggy.
Can I make these sides vegan? Absolutely. Use vegan mayonnaise in the coleslaw and check that your barbecue sauce and Worcestershire sauce are vegan (many are, but some contain anchovies). The other sides are already plant-based.
What if I don’t have smoked paprika? Regular paprika works, but you’ll lose the smoky flavor. You can add a pinch of liquid smoke to the fries or beans to compensate.
Can I grill the sweet potatoes instead of baking? Yes, grill them in a grill basket over medium heat for about 15 minutes, turning often, until charred and tender.
How far ahead can I make the baked beans? You can make them up to 2 days in advance. Reheat gently on the stove, adding a little water if they’ve thickened too much.
Related
- Matthews Stuffed Clams Recipe (Baked, Buttery, Easy)
- Meat Pasties Recipe: Classic Cornish Hand Pies
- Michael Symon Pork Tenderloin Sandwich Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).