Grilled Pork Sandwich & Jicama-Carrot Salad

September 10, 2009 at 4:13 pm Leave a comment

Finally, I’m posting one of my favorite meals to cook – pork tenderloin sandwiches hot off the grill. I’ve used this dish on many occasions when entertaining and feeding large groups at home. This dish originated back when my best friend Nathan and I used to live together, and grilled out almost every Saturday night. The idea of this sandwich is a bit of a merger of a French Dip and a Cuban. It’s great because it is simple and really takes no more effort to cook it for 20 or 2. The only real key to this dish is knowing how to properly grill a pork tenderloin so that it is just done, crispy on the outside with loads of succulent juices in the middle.

Grilled Pork Tenderloin Sandwiches

  • 1 pork tenderloin
  • Montreal steak seasoning
  • Worcestershire and Soy Sauce
  • 1 can beef broth
  • 1 clove garlic, minced
  • fresh loaf French bread
  • provolone cheese, sliced
  • cracked black pepper

There are really three components: the meat, the sauce, and the bread. First, for the meat, coat all sides of the tenderloin with Montreal steak seasoning (this works well because of the course salt, pepper, chili powder, paprika, garlic, orange peel, …). Preheat your grill to 400F and oil the surface to prevent the meat from sticking. Place your meat on the grill and pour soy sauce over it. Let it cook for about 1 min to sear it just a bit, then turn over and reduce the heat to 350F and coat again with soy sauce. Continue to cook on each side (usually 3 sides for small or 4 sides on a large one) for 8 minutes at a time, coating with soy sauce each time to create a slight crust. My experience is to cook until the meat begins to firm up a bit or put up resistance to the touch, which is ~165F. Don’t forget it will continue to cook another 5 degrees after you take it off the grill before you cut it. I try to avoid using meat thermometers for this because it just creates a nice hole for the juice to escape that you’ve work hard to create. After the meat is done take it off the grill and cover with foil and wait to cut into 1/4-1/2 inch medallions until after you toast the bread. For other variations in coating the meat while cooking I like Tabasco, balsamic vinegar, Worcestershire, and Kikkoman’s Teriyaki sauce.

Second, for the au jus-like sauce, add a tiny bit of olive oil and minced garlic  to a small pot and cook until soft. Add 1/2 can beef broth, 1 tablespoon of Worcestershire, 1 tablespoon of soy sauce and simmer until reduced by at least half. Finally, for the bread, cut a large French loaf into 5-6 inch pieces and then cut each piece into halves. Toast the bread face down until crispy (either on the grill or in a toaster oven) and then place a slice of provolone on the top half. Assembly time! Place the meat on a slice of bread, drizzle approximately 1 tablespoon of sauce over the meat and the top slice of bread, and then press it shut and enjoy.

Have you ever seen “odd ball” vegetables in the supermarket and cannot keep yourself from picking one up? Well the jicama (aka – Mexican turnip) is one of those – however, I actually let the first one spoil before I got around to using it…oops. With our fresh purple carrots growing out back this summer, I was looking for a carrot salad recipe, and low and behold this Food & Wine jicama recipe found me and it was unbelievably simple, so I gave it a shot.

  • 1/2 large jicama (about 1 1/2 pounds), peeled and cut into 1/8 -by-1 1/2 -inch sticks
  • 4 carrots, coarsely grated
  • 6 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 1/2 jalapeño chile, ribs and seeds removed, minced
  • 3/4 teaspoon salt

Instructions: “in a bowl, toss together all the ingredients” – yes that is it. The jicama is somewhat sweet and has a texture similar to an Asian pear. I would suggest next time only mixing in 4 tablespoons of the oil, then more if needed. The oil has a tendency to cover up the flavor of the jicama.

Meat and Bread - ready to be assembled!

Meat and Bread - ready to be assembled!

Grilled Pork Sandwich & Jicama-Carrot Salad

Grilled Pork Sandwich & Jicama-Carrot Salad


Entry filed under: American, Dinner, Lunch. Tags: , , , , .

Tomato Basil Soup Grilled Pesto Pizza

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

Jamie Oliver’s Food Revolution

Sign the Petition!

%d bloggers like this: