Pork Tenderloin Sandwiches

Pork Tenderloin Sandwiches


When the kids were younger, and I was the carpool driver and room mom and housekeeper and cook, among many other things, I relied on easy, quick dinner meals. My kids liked food that could be eaten with their hands. Chicken Fingers, hot dogs, and sandwiches were always a hit around our house.

This fantastic pork tenderloin sandwich will satisfy everyone in the household by offering a variety of toppings everyone can make the sandwich their own.

By pounding the pork thin, it cooks up fast. Therefore it cooks up fast. If necessary, cook two slices of meat at a time. Keep warm on a baking sheet in a 300ºF oven until all four are done. Add additional oil to the skillet if needed.


Pork Tenderloin Sandwiches
Serves: 4
  • 1 lb. pork tenderloin
  • ¼ c. all-purpose flour
  • ¼ tsp. garlic salt
  • ¼ tsp. ground black pepper
  • 1 egg, lightly beaten
  • 1 tbsp. milk
  • ½ c. seasoned fine dry bread crumbs
  • 2 tbsp. vegetable oil
  • 4 lg. hamburger buns or kaiser rolls, split and toasted
  • Optional: ketchup, mustard, tomato slices, onion slices, and/or dill pickle slices
  1. Trim fat from meat. cut meat crosswise into four slices. Place each slice between two pieces or plastic wrap. Using the flat side of a meat mallet, pound meat lightly until about ¼-inch thick. Remove plastic wrap.
  2. In a shallow dish stir together flour, garlic salt, and pepper. In another shallow dish combine egg and milk. Place bread crumbs in a third shallow dish. Dip meat into flour mixture to coat. Dip into egg mixture, then into bread crumbs, turning to coat.
  3. In a large cast-iron or other heavy skillet heat oil over medium heat. Add meat; cook for 6 to 8 minutes or until meat is slightly pink in center, turning once.
  4. Serve meat in buns with toppings of choice.


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Old South Coca-Cola Baked Pork Loin


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During the warmer months, Greg and I often smoke a Boston Butt all day. Basting it with Greg’s zesty lemon and vinegar concoction every hour until it reaches barbecue perfection. When he finally takes it off the smoker to rest, we can hardly wait to start plucking the blackened bits of smoked meat from the edges. We have several homemade barbecue sauces that we make especially for this pulled pork.  Served with crisp slaw, delicious baked beans, and incredible homemade Brunswick stew it’s a meal fit for a king.

Even though we enjoy grilling and smoking foods, there are occasions when it’s simply more practical for us to cook inside. Especially since we do not have a covered area for outdoor cooking. So, when we are craving a fall apart tender barbecue pork on cold or rainy days, I turn to this slow roasting method. This is one of the very first things my mother taught me to cook.  You can use this method for  beef or pork.

Begin by heating your oven to a very high temperature (500°F). Put your roast in the oven and listen closely. Once the meat starts to sizzle, lower the temperature to 250°. Then slow roast for several hours. Two essential tools for this roast is an oven thermometer, to make sure your oven settings are accurate, and an instant-read meat thermometer so that you will know when your roast has cooked to perfection. For pork, bake until the roast reaches an internal temperature of 160°F.

A few years ago, when I first started writing for the paper Dubose asked me if I had tried a Coca-Cola ham.  That coca-cola ham is something that I always think about cooking but never do.  However, when I recently saw this sauce recipe I knew I had to give it a try.  It is scrumptious with pork.  I used it for basting this roast as it cooked and I also served the roast with this tasty sauce.


Old South Baked Pork Loin
  • 1 (4 to 5 lb.) pork loin
  • Olive oil
  • Salt and freshly ground black pepper, divided
  • 1 c. packed light brown sugar
  • 1 tbsp. cornstarch
  • ½ tsp. dry mustard
  • 2 tbsp. unsalted butter
  • ⅓ c. balsamic vinegar
  • ⅔ c. Coca-Cola
  1. Heat oven to 500°F.
  2. Place pork roast in a large Dutch oven or roasting pan. Rub the roast with olive oil. Sprinkle all sides with salt and pepper.
  3. Place the roast in the oven. While you make the sauce listen closely to the sounds you hear coming from the oven. When you hear the roast start to sizzle reduce the temperature to 250°F.
  4. Meanwhile, in a small sauce pan, heat the brown sugar, cornstarch, mustard, butter, vinegar, Coca-Cola, and a pinch of salt and pepper. Simmer, stirring occasionally, until thickened.
  5. Cook the roast until the internal temperature reaches 160°F, brushing the roast frequently during cooking, with the sauce.
  6. Serve the roast with any remaining sauce, if desired.


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A FEW of my FAVORITE Summer Recipes!


I have mentioned many times in the past that I have seasonal recipes.  I love chicken and dumplings, apple pie, and soup, but I usually prepare those dishes in the fall and winter.  Salads are a favorite of mine, along with lemonade and ice cream.  Those dishes are generally reserved for the summertime.  I thought I would share some of my favorite recipes, already on NJSD, that I prepare throughout the summer months.  To see the recipes, click on the recipe names below.  Enjoy!


Strawberry & Blueberry Salad with Almonds

On of my all-time favorites, this salad is amazing!


Snapper Hemingway

If you are a fish lover you must try this dish!


Mango Salsa

This salsa compliments just about any grilled poultry, meat, or fish wonderfully!


Apricot-Balsamic Glazed Chicken

Delicious every time!


Strawberry Lemonade

A refreshing treat for hot summer days!


Smoky Gouda Grits and Shimp

My new favorite summer dish!


Fruit with Wine and Mint

Customize this with fruit of your choice!


Garlic Grilled Tomatoes

I pick up Roma tomatoes every time I’m in the store, during the summer, to be prepared to make these!


Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze



Peach Ice Cream

Summer would not be complete without homemade ice cream!



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Easy Grilled Pork Tenderloin

Have I mentioned that pork tenderloin is one of my favorite meats?  It cooks up so fast and when cooked right is tender and delicious!  Here’s yet another great rub for a grilled pork tenderloin.  Most of you probably already have these ingredients in your pantry.

Easy Grilled Pork Tenderloin
  • 3 lb. pork tenderloin
  • 2 tsp. garlic powder
  • 1½ tsp. onion powder
  • 1 tsp. salt
  • 2 tsp. poultry seasoning
  • 1 tsp. chili powder
  1. Blot the tenderloin dry with paper towels and set aside.
  2. In a bowl mix the garlic powder, onion powder, salt, poultry seasoning, and chili powder together. Rub the mixture on all sides of the tenderloin. Cover and refrigerate 2 to 24 hours.
  3. Prepare grill at medium-high heat. Grill pork tenderloin for 20 to 25 minutes or until the internal temperature of the thickest part of tenderloin reaches 160°F. Remove from grill, cover with foil and let rest for 10 to 15 minutes before slicing.
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Sweet and Sour Pork Sliders

First of all I’d like to shout out to Loretta.  Today is her birthday!!  It’s a big year for both of us and I just want her to know that I’m very thankful that our lives crossed when we were 12 years old!  Who would have imagined that we would still be friends in 2014?  I couldn’t even think that far into the future at that point!  We have been there for each others first dates, proms, weddings, babies, deaths, and everything in between.  Back when we were passing notes in school…before texting…and writing “BFF” we didn’t know what that would entail.  Now, it means more than it ever has.  Even when times get busy and we don’t talk for a while,  I know that we’ll be friends forever.  I’m sorry I will not be near you to help celebrate this milestone birthday.  Just remember I’m there in spirit and I love you like a sister!  Have a great day!!

Super Bowl XLVIII is a little over a week away and like all other football games, I will be watching but totally clueless.  My great grandfather died after suffering a heart attack while watching wrestling on television.  My dad was a huge sports fan, his favorite sports were baseball and golf, but if there was a ball involved, his TV was tuned to that station.  Greg is an avid sports fan and our TV remote has all of the ESPN stations set as “favorites”.  My kids have been involved in sports all of their lives.  In other words, I have always been surrounded by sports but I am clueless when it comes to football.  Game day, for me, will be about entertaining, watching halftime, the commercials, and of course trying all of the great dishes my friends will bring over.

We enjoy having friends over for the Super Bowl and my thoughts have been turning toward a menu for the big game.  Super Bowl parties need to include plenty of finger foods.  Our table usually has loads of dips, wings, and maybe pizza or chili.  I love them all but have decided to add these little Sweet and Sour Pork Sliders to the menu this year.  These were featured on Food Network by Giada De Laurentiis.  They are delicious and will be perfect for game day.  Please take note that this recipe makes 10 to 12 sliders, so adjust accordingly.  The pork is marinated, baked, then served on a sweet Hawaiian roll with a tasty slaw and a scrumptious sauce.  So, whether you’re at the party for the game or you’re just there for food and friends, serve a tray of these sliders and you’re sure to be a winner.


Sweet and Sour Pork Sliders
Serves: 10-12
  • Slaw:
  • 1½ c. very thinly sliced green cabbage (about ¼ cabbage)
  • 1½ c. very thinly sliced red cabbage (about ¼ cabbage)
  • 2 tbsp. seasoned rice vinegar
  • 1 tsp. sesame oil
  • ¼ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 4 thinly sliced green onions (about ½ c.)
  • Pork:
  • ½ c. fresh orange juice
  • ½ c. soy sauce
  • ¼ c. packed light brown sugar
  • 2½ tbsp. seasoned rice vinegar
  • 2 tbsp. sesame oil
  • ½ tsp. freshly ground black pepper
  • 2 cloves garlic, minced
  • One 1-inch piece fresh ginger, peeled and minced
  • Zest of 1 large orange
  • One 1 to 1¼-pound pork tenderloin, trimmed
  • 2 tsp. arrowroot
  • 10 to 12 mini Hawaiian-style sweet rolls, halved horizontally
  1. For the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt, pepper, and green onion in a medium bowl to blend. Cover and refrigerate while preparing the pork.
  2. For the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger, and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally. (I like to marinate longer than this, usually between 6 to 12 hours.)
  3. Preheat the oven to 425° F.
  4. Remove the pork for the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145° F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes.
  5. Pour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly.
  6. Transfer the pork tenderloin to a work surface and cut crosswise into ¼- to ⅓-inch thick slices. Divide the pork among the bottom halves of the rolls. Top the port with sauce and slaw. Cover with the top halves of the rolls and serve.
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