Hey, Y’all, let’s make a pork tenderloin sandwich because it’s finally picnic season! Admittedly, you’re probably thinking, “Girl. It. Is. October. Picnic season was months ago.” But, hear me out: Spring is nice, but I’m allergic to it, and summer sucks. I live at the southern point of the American Mid-Atlantic region where somewhere around 300 years ago, some “genius” decided to build their towns on swampland, so summer is particularly icky for me. Plus. It’s hot (gross). Now that it’s cooler, it’s definitely time for me to come out of my air-conditioned cocoon and I have to say, no matter what your opinion is on summer, this view is worth it:
I freaking adore fall. I don’t care if that makes me basic. As much as I’d love to list all the reasons I love fall, I have to be honest with you: it’s because I loved going back to school as a child. That’s right, I fell in love with fall when I was younger because I got to go back to school. #nerdalert. Also, as stated above: I hate hot weather. Being that I am not a fan of hot weather, fall is my jam. It’s essentially the only time of the year that I spend any time outside. One of my favorite activities is dragging friends and family to picnics because it’s finally time to eat outside!
This is a full picnic spread including homemade apple cider, classic deviled eggs, sweet potato salad, my absolute favorite chips (Grandma Utz’s), and the leading star of this post, roast pork tenderloin sandwich.
I need to digress for just a moment here and confess something. I am a professional writer with my Bachelor’s in writing, and yet I CONSISTENTLY misspell sandwich. For some reason, I always default to spelling it “sandwhich”. So, if you see it misspelled in this post, move along, it’s who I am as a person now.
Let’s focus on this sandWICH:
Let’s break this down.
- It’s on a whole baguette. This pork tenderloin sandwich is perfect for your autumn picnic because it serves a whole group in one easy meal. Make the sandwich at home, wrap the whole bad boy in foil, and let your friends garnish with fresh tomatoes, greens, and this banging dijon mustard sandwich spread to their tastes.
- The bread is sliced and then toasted to bring out the wonders of the crunchy crust and chewy inside of the baguette.
- The pork tenderloin is sliced thin so it’s tender, yummy, and gracefully complemented by sliced Havarti cheese.
- There’s a secret surprise: granny smith apple slices! It’s the perfect addition for both flavor and texture because it gives a fresh brightness, and a juicy crunch snap.
Here. Get a closer look:
Are you tire of me talking about this? Do you want to know how I made it? Can you stand it NO MORE? Have you even read this far, or did you give up halfway through and go back to the top and click “skip to recipe” and abandon me wholly?
You know what, just for that, here’s another photo before we get to the recipe. Which, for the record, has a lot of moving parts.
I give up. I have nothing left to say to you other than go outside and sit on the grass with your friends and eat food while you pretend your comfortable sitting on the ground without a chair. Why? Because it’s an esthetic.
Ok, I legitimately have a recipe note: When it comes to dijon mustard, you don’t have to be super fancy, but you want a smooth but tangy flavor, and Grey Poupon has the best dijon flavor for my money. Additionally, pick a whole grain mustard that compliments your selected dijon. Look, I’m no expert, but I’m VERY OPINIONATED about mustard. On the last count, I have 11 different types of mustard in my fridge, and brands have wildly different flavors.
Pork Tenderloin and Apple Sandwich With Dijon Sandwich SpreadCourse: EntréesDifficulty: Easy
This yummy pork tenderloin sandwich is great all year, but with the crisp tart Granny Smith apples, creamy havarti cheese, and bold dijon sandwich spread, it’s perfect for your fall picnic.
- For the Dijon Sandwich Spread
1/2 Cup Mayonnaise
3 Tablespoons Dijon Mustard
1 Tablespoon Whole Grain Dijon Mustard
2-3 Shakes of Worcestershire Sauce (don’t overdo it!)
Salt & Pepper to Taste
- For the Pork
1 Pork Tenderloin
2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
2-3 Tablespoons Cooking Oil
- For the Sandwich
Sliced Havarti Cheese
1 Medium Granny Smith Apple, Sliced Thin
Sliced Tomatoes (optional)
Fresh Greens (I recommend a Spinach and Arugula blend) (Also Optional)
- Combine all ingredients (mayonnaise, mustards, Worcestershire sauce, salt and pepper) for the dijon sandwich spread in a bowl, cover, and refrigerate until ready to assemble the sandwich.
- Pre-heat your oven to 350°.
- Mix your garlic powder, onion powder, salt, and pepper together and liberally season your pork tenderloin.
- Get your skillet nice and hot and add the cooking oil (your preferred oil is fine, you just don’t want the pork to stick to the pan). Cook the pork tenderloin for 3-4 minutes on all sides until nice and brown.
- Cook in the oven for 20-30 minutes or until the center of the tenderloin reads at least 145° (or if you’re like the Boy 160°. Feel free to judge him).
- Remove from the oven and let rest for at least 15 minutes before slicing into thin rounds.
- Turn on your broiler and slice the baguette in half longwise. Place on a baking tray with cut sides up and toast under the broiler for 4-5 minutes or until your preferred toasty donnas. Rotate pan halfway through for even toasting.
- Add the sliced pork to the bottom slice of bread and top with havarti cheese. Place this under the broiler for 1-2 minutes or until the cheese has melted.
- Stack sliced Granny Smith apples on top, cover with the other half of the baguette, and, if taking it to a picnic, wrap it in foil or plastic wrap and bring a cutting board and serrated knife.
- Cut the sandwich into individual servings and top with dijon sandwich spread, sliced tomatoes, and fresh greens.
- If you cook the tenderloin in a cast iron or stainless steel (read: OVEN SAFE) pan, you can transfer it directly to the oven.
- Roasted onions would be a delicious addition to this sandwich! Slice them thin and then cook them in the pork’s pan drippings until translucent.