This pork tenderloin sandwich with slaw is a hearty, flavor-packed meal that combines juicy, perfectly seasoned pork with a crisp, tangy coleslaw. It’s a versatile dish that works for a casual weeknight dinner or a weekend gathering, offering a satisfying contrast of textures and flavors. The key is a simple marinade that keeps the pork tender and a bright slaw that cuts through the richness.
Ingredients
- 1 pork tenderloin (about 1 lb / 450 g), trimmed of silver skin
- 3 tablespoons (45 ml) olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 sandwich rolls (e.g., ciabatta or brioche buns)
- For the slaw:
- 2 cups (200 g) shredded green cabbage
- 1 cup (100 g) shredded red cabbage
- 1/2 cup (50 g) shredded carrots
- 1/4 cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey
- Salt and pepper to taste
Instructions
- In a small bowl, mix 2 tablespoons (30 ml) olive oil, garlic, smoked paprika, cumin, salt, and pepper. Rub this mixture all over the pork tenderloin. Let it sit at room temperature for 15 minutes while you prepare the slaw.
- In a large bowl, combine the green and red cabbage, carrots, mayonnaise, apple cider vinegar, Dijon mustard, and honey. Mix well. Season with salt and pepper to taste. Set aside.
- Heat the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, until nicely browned on all sides.
- Reduce heat to medium, cover the skillet, and cook for 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for whole cuts of pork).
- Remove the pork from the skillet and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute and the temperature to rise slightly.
- While the pork rests, toast the sandwich rolls in the same skillet or under a broiler until lightly golden.
- Slice the pork into 1/2-inch (1.25 cm) thick slices. Place the slices on the bottom halves of the rolls, top with a generous amount of slaw, and close with the top halves. Serve immediately.
Tips
- Don’t overcook the pork: Pork tenderloin is lean and can dry out quickly. Use a meat thermometer and remove it from the heat at 145°F (63°C); it will continue to cook while resting.
- Make the slaw ahead: The slaw can be made up to a day in advance. Store it in the refrigerator in an airtight container. It will stay crisp and the flavors will meld.
- Substitute the slaw: If you don’t have both green and red cabbage, use all green cabbage or even a bagged coleslaw mix. For a lighter dressing, use Greek yogurt instead of mayonnaise.
- Slice against the grain: For the most tender bites, slice the pork against the grain (the direction of the muscle fibers). This shortens the fibers and makes each piece easier to chew.
Serving Suggestions
Serve these sandwiches with a side of sweet potato fries, a simple green salad, or pickles. They also pair well with a cold beer or a glass of iced tea. For a heartier meal, add a bowl of tomato soup.
Variations
- Spicy version: Add a sliced jalapeño to the slaw or a drizzle of sriracha mayo on the sandwich.
- BBQ style: Swap the spice rub for your favorite BBQ rub, and after cooking, toss the sliced pork with a little BBQ sauce.
- Herb crust: Add 1 teaspoon dried thyme or rosemary to the spice rub for an earthy note.
- Wrap it: Instead of a roll, serve the pork and slaw in large lettuce leaves for a low-carb option.
Storage and Reheating
Store leftover pork and slaw separately in airtight containers in the refrigerator for up to 3 days. The slaw may release some liquid; stir before using. To reheat the pork, place slices in a skillet over medium heat with a splash of water or broth, cover, and heat for 2-3 minutes until warmed through. Alternatively, microwave in 30-second bursts. Avoid overcooking when reheating to keep the pork from drying out. The slaw is best served cold.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, but pork loin is larger and leaner. Adjust cooking time accordingly and use a thermometer to ensure it reaches 145°F (63°C). It may be slightly less tender than tenderloin.
Can I grill the pork instead of pan-searing? Absolutely. Preheat your grill to medium-high and cook the tenderloin for 12-15 minutes, turning occasionally, until it reaches 145°F (63°C). Let it rest before slicing.
How do I prevent the slaw from getting watery? Salt the shredded cabbage lightly and let it sit for 15 minutes, then squeeze out excess liquid before mixing with the dressing. This helps keep the slaw crisp.
Can I make this gluten-free? Yes, use gluten-free rolls or serve the pork and slaw over a bed of greens. The rest of the ingredients are naturally gluten-free.
What if I don’t have apple cider vinegar? Use white wine vinegar or lemon juice as a substitute. The flavor will be slightly different but still bright and tangy.
Is it safe to eat pork that is slightly pink? Yes, as long as the internal temperature has reached 145°F (63°C) and rested for 3 minutes, it is safe to eat. The USDA FSIS has confirmed that pork can be slightly pink while still being safe.
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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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