This pork tenderloin sandwich with cheese is a hearty, satisfying meal that features juicy, seasoned pork tenderloin slices, melted cheese, and your favorite toppings, all nestled in a soft bun. It’s a versatile dish that works for a quick weeknight dinner or a casual gathering. The key is to cook the pork to a perfect medium, ensuring it stays tender and flavorful, then pairing it with the creamy richness of melted cheese.
Ingredients
- 1 lb (450 g) pork tenderloin, trimmed of silver skin
- 1 tbsp (15 ml) olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices provolone, mozzarella, or cheddar cheese (about 4 oz / 115 g total)
- 4 soft sandwich buns (like brioche or ciabatta rolls)
- 2 tbsp (30 g) butter, softened
- Optional toppings: lettuce, tomato slices, red onion, pickles, mayonnaise, mustard, or hot sauce
Instructions
- Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the pork.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes per side, until nicely browned on all sides.
- Transfer the skillet to the preheated oven. Roast for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) (USDA FSIS safe minimum for whole cuts of pork) as measured with a food thermometer. Remove from the oven and let the pork rest for 3 minutes before slicing. This rest is essential for the juices to redistribute.
- While the pork rests, spread the softened butter on the cut sides of the buns. Toast them in a dry skillet over medium heat or under the broiler for 1-2 minutes, until golden and crisp.
- Slice the rested pork into 1/2-inch (1.25 cm) thick medallions.
- Place the bottom halves of the toasted buns on a baking sheet. Divide the sliced pork evenly among them. Top each with a slice of cheese.
- Place the sandwiches under a preheated broiler for 1-2 minutes, until the cheese is melted and bubbly. Watch closely to prevent burning.
- Add your desired toppings (lettuce, tomato, onion, etc.) and close the sandwiches with the top buns. Serve immediately.
Tips
- Don’t overcook the pork: Pork tenderloin is lean and cooks quickly. Use a reliable meat thermometer and pull it out at 145°F (63°C) to ensure it stays juicy and tender. Overcooking will make it dry and tough.
- Rest the meat: Never skip the 3-minute rest after roasting. This allows the juices to settle into the meat, making it more flavorful and moist.
- Cheese choice: Provolone and mozzarella melt beautifully and have a mild flavor. Cheddar adds a sharper bite. For a smoky twist, try smoked gouda.
- Make it ahead: You can roast and slice the pork up to a day in advance. Store it in the fridge, then assemble and broil the sandwiches when ready to serve.
Serving Suggestions
Serve these sandwiches hot with a side of crispy french fries, sweet potato fries, or a simple green salad. They also pair well with coleslaw, potato chips, or a bowl of tomato soup for a comforting meal.
Variations
- Spicy version: Add sliced jalapeños or a drizzle of sriracha mayo before closing the sandwich.
- Italian style: Use marinara sauce and mozzarella, then toast the assembled sandwich until the cheese is melted for a pork parmesan sandwich.
- BBQ version: Toss the sliced pork in your favorite barbecue sauce before placing it on the bun, then top with cheddar and crispy fried onions.
- Breakfast twist: Serve the pork and cheese on a toasted English muffin with a fried egg.
Storage and Reheating
Store leftover sliced pork and assembled sandwiches (without fresh toppings like lettuce and tomato) in an airtight container in the refrigerator for up to 3 days. To reheat, place the sandwich on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes, or until the cheese is melted and the pork is heated through to 165°F (74°C) for leftovers. You can also microwave for 1-2 minutes, but the bun will be softer.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, you can, but pork loin is leaner and can dry out faster. If using pork loin, consider brining it first or cooking it with a little extra fat (like wrapping in bacon) to keep it moist.
What if I don’t have an oven-safe skillet? You can sear the pork in a regular skillet, then transfer it to a baking dish or sheet pan for roasting. Just make sure the pan is large enough and has a rim to catch any juices.
Can I grill the pork instead? Absolutely. Preheat your grill to medium-high heat and cook the pork for about 15-20 minutes, turning occasionally, until it reaches 145°F (63°C). Let it rest before slicing.
How do I know when the pork is done without a thermometer? While a thermometer is the only reliable way, you can check by cutting into the thickest part. The juices should run clear, and the meat should be slightly pink in the center (which is safe for whole cuts of pork). However, using a thermometer is strongly recommended for food safety.
Can I make this dairy-free? Yes, simply use a dairy-free cheese alternative and a dairy-free butter substitute for toasting the buns. The rest of the recipe is naturally dairy-free.
What’s the best way to slice the pork? Slice the pork against the grain (perpendicular to the muscle fibers) into even medallions. This makes each piece more tender and easier to bite into.
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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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