Pork tenderloin sandwich condiments can make or break the sandwich. The lean, mild flavor of pork tenderloin pairs beautifully with a range of toppings, from tangy pickles to creamy slaws and spicy sauces. This guide covers seven essential condiments and toppings that will elevate your pork tenderloin sandwich, whether you’re making a classic Midwestern breaded tenderloin or a simple grilled version.
Ingredients
- 1 lb (450 g) pork tenderloin, trimmed
- 4 sandwich buns (brioche or ciabatta work well)
- For the spice rub: 1 tsp (5 g) smoked paprika, 1/2 tsp (3 g) garlic powder, 1/2 tsp (3 g) onion powder, 1/2 tsp (2 g) salt, 1/4 tsp (1 g) black pepper
- For the creamy horseradish sauce: 1/2 cup (120 ml) mayonnaise, 2 tbsp (30 ml) prepared horseradish, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) lemon juice
- For the quick pickled red onions: 1/2 red onion, thinly sliced, 1/4 cup (60 ml) apple cider vinegar, 1/2 cup (120 ml) water, 1 tbsp (15 g) sugar, 1/2 tsp (3 g) salt
- For the slaw: 2 cups (150 g) shredded green cabbage, 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (5 g) sugar, 1/4 tsp (1 g) celery seed
- Optional: 4 slices of Swiss cheese, 1/2 cup (120 ml) whole grain mustard, 1/2 cup (120 ml) barbecue sauce
Instructions
- Prepare the pork: Pat the pork tenderloin dry with paper towels. Rub the spice mixture all over the meat. Let it sit at room temperature for 15 minutes while you prepare the condiments.
- Make the pickled onions: In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer, stirring until dissolved. Place the sliced red onion in a heatproof bowl and pour the hot liquid over them. Let cool for at least 10 minutes.
- Make the horseradish sauce: In a small bowl, mix the mayonnaise, horseradish, Dijon mustard, and lemon juice. Refrigerate until ready to use.
- Make the slaw: In a medium bowl, whisk together the mayonnaise, vinegar, sugar, and celery seed. Add the shredded cabbage and toss to coat. Season with salt and pepper to taste.
- Cook the pork: Heat a grill or cast-iron skillet over medium-high heat. Cook the tenderloin for about 5-6 minutes per side, turning occasionally, until the internal temperature reaches 145°F (63°C) as measured with a food thermometer (safe minimum for whole cuts of pork per USDA FSIS). Remove from heat and let rest for 3 minutes before slicing.
- Slice and assemble: Slice the pork into 1/2-inch thick medallions. Spread the horseradish sauce on the bottom bun. Layer the pork slices, top with pickled onions and slaw. Add cheese or mustard if using. Close the sandwich and serve immediately.
Tips
- Don’t overcook the pork: Pork tenderloin is lean and becomes dry if cooked beyond 145°F (63°C). Use a meat thermometer and rest the meat for 3 minutes—this allows the juices to redistribute.
- Make condiments ahead: The horseradish sauce, pickled onions, and slaw can all be made up to 2 days in advance. Store them in airtight containers in the refrigerator. This makes assembly quick.
- Adjust the heat: If you prefer a spicy kick, add a sliced jalapeño to the pickled onions or mix a dash of hot sauce into the horseradish sauce.
- Substitute ingredients: No horseradish? Use Dijon mustard mixed with mayo. For a lighter slaw, use Greek yogurt instead of mayonnaise. If you don’t have apple cider vinegar, white wine vinegar works.
Serving Suggestions
Serve these pork tenderloin sandwiches with a side of crispy french fries, sweet potato wedges, or a simple green salad. They also pair well with grilled corn on the cob or a cold pasta salad. For a classic Midwestern meal, serve with a dill pickle spear and a cold beer (for adults of legal drinking age, please drink responsibly).
Variations
- Breaded and fried: Instead of grilling, pound the pork tenderloin into thin cutlets, dredge in flour, egg, and seasoned breadcrumbs, then pan-fry until golden and cooked to 145°F (63°C). This is the classic Indiana breaded tenderloin style.
- BBQ style: Swap the horseradish sauce for barbecue sauce and top with coleslaw and crispy fried onions.
- Italian-inspired: Use a garlic-herb mayo, roasted red peppers, and arugula instead of the slaw.
- Breakfast version: Serve the pork on a biscuit with a fried egg and cheese—just ensure the egg is cooked until the yolk and white are firm.
Storage and Reheating
Store leftover cooked pork in an airtight container in the refrigerator for up to 3 days. Keep the condiments separately. To reheat, slice the pork and warm in a skillet over medium heat for 2-3 minutes per side, or microwave for 1-2 minutes until heated through (reheat leftovers to an internal temperature of 165°F / 74°C). The slaw and pickled onions are best served cold; the horseradish sauce can be refrigerated for up to 1 week.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but pork loin is larger and leaner. Adjust cooking time—it may take longer to reach 145°F (63°C). Slice it thinner to avoid dryness.
What if I don’t have time to make pickled onions? Use store-bought pickles or sliced raw red onion. For a quick version, soak the onion slices in vinegar for 5 minutes.
Can I make this gluten-free? Absolutely. Use gluten-free buns and ensure your mayonnaise and mustard are gluten-free. The slaw and pickled onions are naturally gluten-free.
How do I keep the sandwich from getting soggy? Spread the sauce on both buns as a barrier, and place the slaw on top of the pork rather than directly on the bottom bun. Serve immediately.
Can I freeze the cooked pork? Yes, slice and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently. The condiments are best made fresh.
What’s the best bun? A sturdy bun like brioche or a toasted ciabatta holds up well. Avoid soft, flimsy buns that will tear.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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