I’m about a quarter of the way through my 2019 cooking project - Cooking America - and I’m noticing a theme: fried everything. I don’t typically eat that way, and I definitely don’t cook that way very often, so when I saw Indiana’s state recipe was a fried pork sandwich, I just had to pivot. PIVOT!
While I’m sure deep-fried pork tenderloin between two pieces of bread is delicious, I had to find another option. So I ditched the breaded pork for roasted and added some fruits (cranberry sauce) and veggies (lots of arugula).
Leftover Pork Tenderloin Sandwiches
Makes 4 sandwiches
Prep time: 10 minutes
4 ciabatta rolls
2 cups arugula
3/4-1 lb. leftover pork tenderloin, thinly sliced
Leftover Citrus-Cranberry Sauce
1/4 cup dijonnaise (2 tbsp mayonnaise, 2 tbsp dijon mustard)
1. Slice ciabatta rolls in half. Layer arugula and pork tenderloin onto bottom half of the ciabatta. Top with desired amount of Citrus-Cranberry Sauce and dijonnaise.