I posted this pork tenderloin recipe in 2015 and it’s been one of our favorites ever since. In that recipe, the pork was cut into medallions and grilled then served with a side of asparagus and potatoes or spinach and frites. We always had enough leftover pork to use in a sandwich which turned out to be a real winner. We finally realized that this pork tenderloin recipe was worthy of making just for sandwiches alone. It is delicious sliced and served with the tangy dressing on a kaiser roll or sourdough, and topped with lots of peppery arugula.
Most markets carry thinly sliced prosciutto which works best for this recipe. I bought this packet at Whole Foods.
The fresh herbs, lemon, garlic and red pepper flakes combined with olive oil make a delicious marinade and dressing for the pork.
The pork tenderloin is seasoned with the marinade then wrapped with prosciutto. It’s best to tie the tenderloin so the prosciutto stays in place as you cook the pork.
It doesn’t take long for the pork to cook as it is a small cut of meat that should be cooked to just the right temperature (145F degrees).
The prosciutto becomes crispy once grilled. It adds a flavorful punch that enhances the pork tenderloin.
Cut thin slices of the pork tenderloin and drizzle some of the reserved dressing over it then stack it on your favorite bread. Arugula is a really nice addition for this sandwich, however, if you are not a fan of arugula any other greens such as romaine or butter lettuce would be a good substitute.
This is a delightful sandwich that is easy to prepare. Pork tenderloin is lean and the prosciutto adds a little umami flavor that is most welcome.
- For the dressing:
- ¼ cup extra virgin olive oil
- 1 tablespoon + 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2 scant teaspoons minced fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes
- For the pork:
- 1¼ pound pork tenderloin, trimmed well
- kosher salt
- black pepper
- 2 ounces thinly sliced prosciutto
- To serve:
- Rolls or bread of your choice, mayonnaise, Dijon mustard, Swiss cheese (optional), arugula
- Combine sauce ingredients in a small bowl. Set aside
- Lightly season pork tenderloin with kosher salt and pepper. Rub some of the sauce onto the tenderloin coating well. Reserve the rest of the sauce for serving. Wrap the prosciutto slices around the pork tenderloin. Tie the tenderloin so the prosciutto stays in place while cooking.
- Preheat gas grill or prepare charcoal grill to medium-high heat. Clean grill grates and brush well with oil.
- Grill the tenderloin covered, turning occasionally to ensure the prosciutto is browned and crisp. Check for doneness with an instant read thermometer. The internal temperature should register 145 degrees.
- Let pork cool before slicing into thin pieces. This will make it easier to slice the pork. You may refrigerate the pork and cut it once it has chilled a bit. Serve on your favorite roll or bread with mayonnaise, Dijon mustard, reserved dressing, arugula and Swiss cheese if you like.
