Pork Tenderloin Picnic Sandwich

platter pork tenderloin sandwiches

Anyone need a really good sandwich recipe for a Memorial Day picnic? By Memorial Day weekend, it will be two days away from my last day of school, so chances are I will be almost comatose on my sofa and not going anywhere. However, if we do attend any events that weekend, I will be preparing pork tenderloin sandwiches with a champagne mustard sauce. I have brought these to the Derby races, Mardi Gras parade parties, potluck events, Super Bowl parties, and tailgates. They can be served at room temperature and can be made several hours ahead (but I prefer not to refrigerate them overnight because the arugula gets soggy).

Marinade

  • 1/4 c. soy sauce
  • 1/4 c. bourbon
  • 2 T. brown sugar
  • 3 cloves garlic, crushed
  • 2 pork tenderloins

champagne mustard sauce

Champagne Mustard Sauce

  • 1/3 c. sour cream
  • 1/3 c. mayonnaise
  • 1 T. champagne mustard
  • 1 T. finely chopped green onion
  • 1 1/2 t. garlic vinegar

Sandwiches

  • arugula
  • crusty French baguette

building pork tenderloin sandwiches

Directions

  • To prepare marinade, combine soy sauce, bourbon, brown sugar, and garlic. Place pork in a large Ziploc bag. Pour marinade over and seal the bag. Marinate at room temperature for 3 hours turning occasionally. You can also marinate overnight in the refrigerator.
  • Remove pork from marinade and prepare grill. Grill pork until center is a little pink. Remove pork from the grill and tent the meat with foil. Let rest until room temperature. The pork can be cooked a day ahead. Do not slice the pork until you are ready to assemble the sandwiches.
  • While pork is resting, prepare sauce. Combine sour cream, mayonnaise, mustard, green onion, and vinegar in small bowl. Mix well and set aside.
  • When pork is cooled, slice thinly on the diagonal.
  • To assemble sandwiches, halve the baguette horizontally separating the top of the loaf from the bottom. Spread sauce on the bottom and top of the bread. Place slices of pork along the bottom half of the bread. Top with arugula then put the “bread lid” on the sandwich. Slice into wedges.

NOTES

  • Champagne mustard is hard to find. I have located Stonewall Kitchen’s Maine Maple Champagne Mustard at Whole Foods. If I don’t have a champagne Mustard, I use Dijon.
  • Garlic vinegar is also hard to locate. I replace with white wine vinegar. I think I could probably steep garlic in my white wine vinegar to make my own garlic vinegar, but I never think about it ahead of time.
  • Squishy rolls like Portuguese rolls work well too instead of the French bread.
  • If taking to a tailgate, the sandwiches can be bagged individually and stored in a cooler.

pork tenderloin sandwich

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