Perfect Pork Tenderloin Sandwiches with Onions and Peppers

Onions and peppers abound during the summer months in my CSA box. One of the ways I use them, pretty much weekly, is by browning them together and whacking them on a sandwich or burger.  Most often I use my tried and true Pork Tenderloin recipe which I am going to share. It is awesome.

Seared and Roasted Pork Tenderloin

1-2 tsp Emeril Spice or similar rub
1-2 Tbsp brown sugar
1/2 tsp ground chipotle pepper or to taste
1.5 lb pork tenderloin

Mix your sugar and spices and rub on the pork.

Line a cookie sheet with foil for the oven. Transfer the spiced pork loin to a well-heated skillet with about a tablespoon of olive oil. Sear it on all sides.

Transfer sheet to 400 degree oven and bake for 20 minutes.

Carmelized Onions and Peppers with Herbs

1 Cup sliced sweet peppers (any variety will do)
1 Cup sliced onions (I stick to white or yellow)
A couple cloves of roughly chopped garlic
1 Tbsp of thinly sliced herbs (I prefer fresh sage)
Mufaletta bread, or any other firm roll
Mayo and any other condiments you desire
Olive oil

Peppers and onions from this week's CSA box. Some garlic, too.

Slice everything up finely - it will take less time to soften up. I also added about a tablespoon of fresh basil.

Heat a skillet with a tablespoon or so of olive oil. I usually just wipe out the pan I used for the pork. The little bit of leftover sugar and spice helps the browning process. Saute, stirring frequently, until onions start to brown and peppers get soft.

Add garlic and fresh herbs and cook just a bit longer. Don't let garlic burn. Set aside but keep warm.

This is crucial: when the pork comes out of the oven, tent it with tin foil and set your timer for 10 minutes. Take the foil off when the timer goes off. No foil = undercooked meat Foil on too long = overcooked meat. 10 minutes = perfectly cooked. Trust me on this.

Start constructing your sandwich. I use a big fat mufalletta roll from Central Market. Slice in half, toast, and then dress generously with mayo on one side and the pepper mix on the other.

Slice your perfectly cooked meat.

Arrange on top of veggies.

Slice and serve. Trust me when I say this is great with a side of Kettle Chips Backyard Barbeque flavor.

You can change pretty much all the parts of it if you want. That’s the thing about using a CSA subscription – flexibility is key. I used basil, but my favorite herb to use is sage – I just didn’t have any on hand. Have cilantro? Use it. Just change up your accompaniments to match your ingredients. What do I mean? Well, say you have a bunch of Anaheim peppers. They are very mild, but have a more southwestern flavor. So stick them under the broiler until they blacken, peel them, and then use them instead of sweet peppers. (You probably want to add them with the garlic and herbs since they will be pre-cooked at this point) You know what goes great with chili peppers? Cilantro! Cheese! Avocado! Get creative!

A note about the pork: if you’re cooking a larger tenderloin you will probably end up with fairly pink meat after the resting period. I think that is the best kind, and the USDA agrees. But if you want your pork well done extend the baking time by a few minutes until you find the level of doneness you desire.

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