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Home » Sandwiches/Pizzas » Caesar Salad Pork Tenderloin Sandwiches

Caesar Salad Pork Tenderloin Sandwiches

Last Updated on August 4, 2020. Originally Posted on May 25, 2020 By Laura Franco / Leave a Comment

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Caesar Salad Pork Tenderloin Sandwiches - Marinated, seared and roasted pork tenderloin on a ciabatta roll, topped with a classic caesar salad.  via @krazykitchenmomCaesar Salad Pork Tenderloin Sandwiches - Marinated, seared and roasted pork tenderloin on a ciabatta roll, topped with a classic caesar salad.  via @krazykitchenmomCaesar Salad Pork Tenderloin Sandwiches - Marinated, seared and roasted pork tenderloin on a ciabatta roll, topped with a classic caesar salad.  via @krazykitchenmomCaesar Salad Pork Tenderloin Sandwiches - Marinated, seared and roasted pork tenderloin on a ciabatta roll, topped with a classic caesar salad.  via @krazykitchenmom

Caesar Salad Pork Tenderloin Sandwiches – Marinated, seared and roasted pork tenderloin on a ciabatta roll, topped with a classic caesar salad. 

Caesar Salad Pork Tenderloin Sandwiches in a row

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

Pork tenderloin on a cutting board with 1/2 sliced off. Ready for the sandwiches.

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

Caesar Salad Pork Tenderloin Sandwich

 

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. 

Sandwich and fries on a plate with a glass of white wine in background

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 
Sandwich and fries on a plate with a glass of white wine in background

Caesar Salad Pork Tenderloin Sandwiches

Caesar Salad Pork Tenderloin Sandwiches- Marinated, seared and roasted pork tenderloin on a ciabatta roll, topped with a classic caesar salad. 
Print Pin Rate
Course: Sandwiches
Cuisine: American
Keyword: caesar salad sandwiches, pork tenderloin sandwiches
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 sandwiches
Author: Laura Franco

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.

 

 

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Last Updated: August 4, 2020

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