Balsamic-Glazed Pork Sandwiches
A savory-sweet balsamic glaze and easy rub give these sandwiches a double dose of flavor. They can be made ahead to make getting them on the table a snap.
- Olive oil, for roasting pan
- 1 teaspoon dried oregano, crumbled
- 3/4 teaspoon ground coriander
- Coarse salt and ground pepper
- 2 pork tenderloins (3/4 pound each)
- 2/3 cup balsamic vinegar
- 2 tablespoons light-brown sugar
- 4 teaspoons Dijon mustard
- 8 country rolls, or other small rolls, split
- 1 large red onion, sliced into thin rounds
Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan; set aside. In a small bowl, mix oregano, coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Rub mixture evenly over pork tenderloins. Place pork in prepared pan.
In a small saucepan, bring vinegar and brown sugar to a boil over high heat; cook, stirring occasionally, until mixture is reduced to 1/2 cup, about 3 minutes. Remove from heat.
Roast pork 5 minutes; brush with 1/3 of balsamic mixture, coating entirely. Roast another 5 minutes; brush with remaining balsamic mixture. Continue roasting until internal temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes; slice 1/4 inch thick.
Spread mustard over split rolls, then layer half with pork and onions. Top with remaining bread halves.