Caesar Salad Pork Tenderloin Sandwiches – Marinated, seared and roasted pork tenderloin on a ciabatta roll, topped with a classic caesar salad.
My all-time favorite salad is a classic caesar salad. But have you ever thought of eating it on a sandwich?
Well, now you can! I marinated the pork tenderloin in some of the same ingredients I use in my caesar salad dressing and then roasted it to perfection.
It turned out so good, my husband actually ate 2 of these hearty and delicious sandwiches.
Pork tenderloin marinade ingredients
- Pork Tenderloin – I like to buy smaller pork tenderloins that are 1 to 1-1/2 pounds. They marinate quicker and they also roast quicker. They are the perfect size for sandwich slices.
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Worchestershire Sauce
- Honey – The honey helps get a nice sear on the outside of the tenderloin.
- Onion Powder
- Garlic Powder
caesar salad dressing
I’ve been making this dressing for years and I usually don’t measure; I just taste as I go and when it’s right I know it.
But as my kids got older and asked for the recipe, I had to write it down. I’m happy I did because now I can share it.
My Mom used to use a coddled egg in her Caesar salad dressing but I’ve done away with the egg for my everyday Caesar salads.
I also like my dressing on the lemony side so I add more lemon than Mom used to.
- 1/4 cup extra virgin olive oil
- 2 TBS fresh lemon juice
- 1/2 teaspoon Worchestershire sauce
- 1-1/2 teaspoons Dijon mustard5 TBS finely grated parmesan cheese
- 1/2 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
how I serve caesar salad pork tenderloin sandwiches
I like to serve these sandwiches on ciabatta bread or a ciabatta roll. I toss romaine lettuce with the salad dressing.
I also slather both sides of the bread with the dressing. Pile it high with thinly sliced pork and top it with a large handful of salad.
I like to serve a little more dressed lettuce on the side topped with thin and crispy french fries and then drizzle the fries with more Caesar dressing.
And of course, a glass of white wine on the side is a must.
Other recipes you may like:
- Sweet and Tangy Amish Macaroni Salad
- Elote – Mexican Street Corn
- Spinach Salad with Warm Bacon Dressing
- Spicy Salty Dog Cocktail
Caesar Salad Pork Tenderloin Sandwiches
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 sandwiches 1x
Description
Caesar Salad Pork Tenderloin Sandwiches – Marinated, seared and roasted pork tenderloin on a ciabatta roll, topped with a classic caesar salad.
Ingredients
Pork Tenderloin Marinade
- 1 1-1/2 lbs. pork tenderloin
- 1 TBS extra virgin olive oil
- Juice from 1/2 lemon (about 1 TBS)
- 1 TBS honey
- 1 teaspoon Worchestershire Sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Caesar Salad Dressing
- 2 TBS fresh lemon juice
- 1–1/2 teaspoons Worcestershire sauce
- 1/4 cup extra virgin olive oil
- 1–1/2 TBS Dijon mustard
- 5 TBS finely grated parmesan cheese
- 1/2 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
For the Sandwiches
- 1 TBS extra virgin olive oil to cook the tenderloin in.
- 1 loaf ciabatta bread – sliced into sandwich-sized pieces
- 1 head of romaine lettuce
Instructions
Marinade
- Place all ingredients into a ziptop bag.
- Close bag and mix by squeezing the bag until all ingredients are incorporated together.
- Marinate in the refrigerator for 3-5 hours.
- Preheat oven to 400°
- Place a large oven-safe skillet into the oven to heat the skillet.
- Trim the pork tenderloin removing all fat pieces and the silver skin. (You can also ask your butcher t d this for you.)
- Add the pork tenderloin.
- Remove the HOT skillet from the oven (leave the oven on).
- Place the skillet on a burner on the stovetop and turn it on medium.
- Add the 1 TBS extra virgin olive oil to the skillet.
- Sear all of four sides of the tenderloin in the skillet until each side is browned. (About 3-4 minutes per side.)
- Place the skillet with the tenderloin in the hot oven and roast for approximately 20 minutes or until the internal temperature reaches 163°
- Remove the tenderloin from the oven, place it on a cutting board, and let it sit for 10 minutes before slicing.
Dressing
- Place all of the ingredients into a blender or food processor and pulse blend until fully mixed.
- Toss 1/2 of the dressing with the romaine lettuce.
Assembly
- Bruch both sides of each of the bread with salad dressing.
- Place a layer of pork on the bottom piece of bread.
- Top the pork with a large handful of dressed lettuce.
- Place the top slice of the bread on the lettuce.
- Secure with a large tooth pic or decorative pic.
Notes
- You can make the tenderloin a day ahead by roasting it, letting it sit at room temperature, and storing it in the refrigerator.
- You can also make the dressing ahead. Store it in an airtight container in the refrigerator.
- Category: Sandwiches
- Method: Roast
- Cuisine: American
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