Pork Tenderloin Sandwiches

Name: Pork Tenderloin Sandwiches
Ingredients: 2 teaspoons vegetable oil; 1.5 teaspoons coarse salt; 1 teaspoon dried oregano, crumbled; 0.75 teaspoon ground coriander; 0.5 teaspoon freshly ground pepper; 2 pork tenderloins (¾ pound each); 0.667 cup balsamic vinegar; 2 tablespoons packed light-brown sugar; 8 rolls (3-inches in diameter); 4 teaspoons Dijon mustard; 1 medium red onion, cut into thin rounds

3.9

(8)

1 Review

By

Martha Stewart Test Kitchen

Updated on March 21, 2018

Servings:

8

Ingredients

2 teaspoons vegetable oil
1 ½ teaspoons coarse salt
1 teaspoon dried oregano, crumbled
¾ teaspoon ground coriander
½ teaspoon freshly ground pepper
2 pork tenderloins (¾ pound each)
⅔ cup balsamic vinegar
2 tablespoons packed light-brown sugar
8 rolls (3-inches in diameter)
4 teaspoons Dijon mustard
1 medium red onion, cut into thin rounds

Directions

Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan. On a sheet of parchment paper, combine salt, oregano, coriander, and pepper. Working with one tenderloin at a time, roll to coat with spices. Transfer to prepared pan.
In a small saucepan, bring vinegar and sugar to a boil. Cook, stirring occasionally, until mixture is syrupy and reduced to 1/2 cup, about 3 minutes. Remove from heat.
Roast the pork for 5 minutes. Brush all over with 1/3 of the balsamic reduction. Roast 5 minutes more, and brush with remaining balsamic mixture. Roast until the temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes before slicing.
Split the rolls, and brush 1/2 teaspoon of the mustard over each side. Place meat on rolls and top with onion. Replace the tops, and serve immediately.