Grilled Pork Tenderloin Sandwiches Recipes

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GRILLED PORK TENDERLOIN SANDWICHES



Grilled Pork Tenderloin Sandwiches image

"I got the recipe for these quick-fixing pork sandwiches from a friend at work years ago. I'm always asked for it when I serve it to someone new." -Geri Bierschbach of Weidman, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 18

2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons steak sauce
2 garlic cloves, minced
1-1/2 teaspoons brown sugar
1/2 teaspoon ground mustard
1/2 teaspoon minced fresh gingerroot
2 pork tenderloins (1 pound each)
MUSTARD HORSERADISH SAUCE:
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon ground mustard
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
6 kaiser rolls, split
6 lettuce leaves

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add pork; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing., In a small bowl, combine the mayonnaise, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish. Serve pork on rolls with lettuce and mustard horseradish sauce.

Nutrition Facts : Calories 382 calories, Fat 10g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 528mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

GRILLED PORK TENDERLOIN



Grilled Pork Tenderloin image

This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.

Provided by Cathy Christensen

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 5

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Steps:

  • Prepare grill for indirect heat.
  • Season meat with garlic powder, salt, and pepper.
  • Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
  • Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g

GRILLED PORK TENDERLOIN SANDWICHES



Grilled Pork Tenderloin Sandwiches image

Mustard and marmalade are the magic that flavor a mighty meaty sandwich.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 6

1/2 cup orange marmalade
1/4 cup Dijon mustard
1 tablespoon olive or vegetable oil
1 pork tenderloin (3/4 to 1 pound)
1 loaf (1 pound) French bread, cut into thin slices
Lettuce leaves

Steps:

  • Heat coals or gas grill for direct heat. In small bowl, mix marmalade and 1 tablespoon of the mustard.
  • Brush oil over pork. Cover and grill pork over medium heat 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Lightly brush 1 tablespoon marmalade mixture over pork for last few minutes of grilling.
  • Spread remaining 3 tablespoons mustard on one side of bread slices. Cut pork into thin slices. Place lettuce and pork on half of bread slices. Heat remaining marmalade mixture to boiling; drizzle over pork. Top with remaining bread.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 14 g, TransFat 1/2 g

GRILLED PORK TENDERLOIN SANDWICHES



Grilled Pork Tenderloin Sandwiches image

Grilled pork tenderloin sandwiches, marinated and then grilled and topped with cheese, grilled onion, BBQ sauce and pickles, nice change of pace from a burger.

Provided by Kelly ~ the hungry bluebird

Categories     Main Course

Time 2h15m

Number Of Ingredients 7

4 pounds pork tenderloin ( (2 tenderloins))
¾ cup Italian dressing
6 slices provolone cheese
1 red onion, thinly sliced
6 torta or ciabatta rolls, split
BBQ sauce
Dill pickle chips

Steps:

  • Cut each tenderloin into 2-3 inch pieces. Set each piece upright so cut side faces up. Pound each piece into an approximate ½-inch steak. Arrange in a glass baking dish and cover with Italian dressing, coat each piece well, cover with plastic wrap and refrigerate for 2 to 3 hours.
  • Heat grill. Remove tenderloins from marinade to a plate. Slice onion and lightly drizzle with olive oil, sprinkle with salt and pepper. Have rolls split and ready to grill.
  • Grill pork until done, about 3 to 4 minutes per side. At the same time, grill red onions, flipping once until just lightly grilled. Place slice of provolone over two pieces of pork (or one piece of pork, depending on size) and close grill to melt. Remove to platter along with onions. Place split rolls on grill and toast lightly.
  • To assemble, place pork tenderloin piece(s) on bottom half roll, topped with some grilled onion, BBQ sauce and pickles. Top with other half of roll. Slice in half and serve. Enjoy.

Nutrition Facts : Carbohydrate 6 g, Protein 68 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 210 mg, Sodium 593 mg, Fiber 1 g, Sugar 4 g, Calories 510 kcal, UnsaturatedFat 12 g, ServingSize 1 serving

GRILLED PORK TENDERLOIN SANDWICHES



Grilled Pork Tenderloin Sandwiches image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 red onion, thinly sliced, separated into rings
1/2 cup mayonnaise
2 cloves garlic, finely grated
Juice of 1 lemon
Kosher salt
8 ounces shishito peppers
1 teaspoon extra-virgin olive oil, plus more for the grill
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
Freshly ground pepper
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
2 cups baby arugula
1 baguette, cut into 4 pieces and split

Steps:

  • Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
  • Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
  • Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.

Nutrition Facts : Calories 670, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 89 milligrams, Sodium 1250 milligrams, Carbohydrate 65 grams, Fiber 6 grams, Protein 43 grams, Sugar 3 grams

GRILLED PORK AND FONTINA SANDWICHES



Grilled Pork and Fontina Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 11

2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices

Steps:

  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
  • In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
  • To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

PORK TENDERLOIN SANDWICH



Pork Tenderloin Sandwich image

A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!

Provided by lutzflcat

Time 35m

Yield 4

Number Of Ingredients 14

1 (1 pound) pork tenderloin
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 large egg
½ cup buttermilk
1 cup panko bread crumbs
½ cup olive oil
4 medium soft rolls
4 tablespoons mayonnaise
4 leaves lettuce
12 slices dill pickle

Steps:

  • Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
  • Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
  • Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
  • Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
  • Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g

GRILLED PORK TENDERLOIN SANDWICHES



Grilled Pork Tenderloin Sandwiches image

Number Of Ingredients 0

Steps:

  • Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 222

GRILLED SHREDDED PORK SANDWICHES



Grilled Shredded Pork Sandwiches image

Pork shoulder roast is rubbed with seasonings and grilled, creating a crispy exterior that's lip-smacking good! The meat is delicious by itself but can also be topped with your favorite barbecue sauce. -Amanda McLemore, Maryville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 3h45m

Yield 16 servings.

Number Of Ingredients 7

1-1/2 teaspoons each white pepper, paprika and black pepper
1 teaspoon each onion powder, garlic powder and cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1 boneless pork shoulder roast (4 to 5 pounds)
16 hard rolls, split
Barbecue sauce, optional

Steps:

  • Combine seasonings; rub over roast. Prepare grill for indirect heat, using a drip pan with 1 in. of water. Grill roast, covered, over medium-low heat for 3-1/2 to 4 hours or until meat is tender., When cool enough to handle, shred meat with 2 forks. Spoon 1/2 cup onto each bun; serve with barbecue sauce if desired.

Nutrition Facts : Calories 354 calories, Fat 14g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

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