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. 

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 

Laura Franco

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. 

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 sandwiches

Course: Sandwiches

Cuisine: American

Ingredients Method Notes

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

Method

 

Marinade

1. Place all ingredients into a ziptop bag.
2. Close bag and mix by squeezing the bag until all ingredients are incorporated together.
3. Marinate in the refrigerator for 3-5 hours.
4. Preheat oven to 400°
5. Place a large oven-safe skillet into the oven to heat the skillet.
6. Trim the pork tenderloin removing all fat pieces and the silver skin. (You can also ask your butcher t d this for you.)
7. Add the pork tenderloin.
8. Remove the HOT skillet from the oven (leave the oven on).
9. Place the skillet on a burner on the stovetop and turn it on medium.
10. Add the 1 TBS extra virgin olive oil to the skillet.
11. Sear all of four sides of the tenderloin in the skillet until each side is browned. (About 3-4 minutes per side.)
12. Place the skillet with the tenderloin in the hot oven and roast for approximately 20 minutes or until the internal temperature reaches 163°
13. Remove the tenderloin from the oven, place it on a cutting board, and let it sit for 10 minutes before slicing.

Dressing

1. Place all of the ingredients into a blender or food processor and pulse blend until fully mixed.
2. Toss 1/2 of the dressing with the romaine lettuce.

Assembly

1. Bruch both sides of each of the bread with salad dressing.
2. Place a layer of pork on the bottom piece of bread.
3. Top the pork with a large handful of dressed lettuce.
4. Place the top slice of the bread on the lettuce.
5. 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.