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one closed brioche-bun sandwich filled with thick grilled pork-tenderloin medallions and pale thin green-apple matchsticks and sliced celery in a light mayonnaise slaw, without breaded meat, cheese or garnish
Rachel Kim

Grilled Pork Tenderloin Sandwich

Grill the tenderloin whole and slice it after resting, keeping the juices in the pork instead of leaving them on the cutting board. This version trades the oversized breaded cutlet for warm medallions and a sharp apple-celery slaw. Cut the apple into thin matchsticks so the sandwich closes without a stiff wedge pushing through the bun. The slaw can wait in the refrigerator while the pork cooks, but drain any liquid that collects before adding it to the bread.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pork tenderloin about 1 1/2 lb, silverskin removed
  • 1 tbsp olive oil
  • 2 garlic cloves finely grated
  • 1 tsp finely chopped fresh rosemary
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 Granny Smith apple cored and cut into thin matchsticks
  • 2 celery stalks thinly sliced
  • 3 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp granulated sugar
  • 4 brioche sandwich buns split

Method
 

  1. Heat a grill to medium-high, about 400°F. Rub pork with oil, garlic, rosemary, 1/2 teaspoon salt and pepper.
  2. Toss apple and celery with mayonnaise, vinegar, sugar and remaining salt. Refrigerate while the pork cooks.
  3. Grill the whole tenderloin with the lid closed, turning every 5 minutes, for 18 to 25 minutes until its thickest part reaches 145°F. Move to a cooler area if the outside browns before the center is ready.
  4. Rest pork for 8 minutes, then cut across the grain into 1/2-inch medallions. Toast the cut bun faces on the grill for about 30 seconds.
  5. Drain any collected liquid from the slaw. Divide warm pork and slaw among the buns, close and serve one sandwich per person immediately.