Pork Tenderloin Sandwiches with Caramelized-Onion Mayonnaise

The onion mayonnaise is the secret to these hearty, flavorful sandwiches — don’t skip it!

Pork Tenderloin Sandwiches with Caramelized-Onion Mayonnaise
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  1. 2 (1-pound) pork tenderloins
  2. 1 teaspoon salt
  3. 1/2 teaspoon ground black pepper
  4. 1 tablespoon canola oil
  5. 8 kaiser rolls with sesame seeds, split
  6. Caramelized-Onion Mayonnaise (recipe follows)
  7. 1 cup stone-ground mustard
  8. 2 Braeburn apples, cored and thinly sliced
  9. 8 slices Havarti cheese
  10. 4 cups arugula
  1. 1 tablespoon canola oil
  2. 2 cups chopped onion
  3. 1/4 teaspoon salt
  4. 3 to 5 tablespoons water
  5. 1 1/2 cups mayonnaise
For sandwiches
  1. Preheat oven to 375°. Spray a rimmed baking sheet with cooking spray.
  2. Season pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add tenderloins; cook, turning occasionally, until browned, approximately 7 minutes. Place pork on prepared baking sheet.
  3. Bake until a meat thermometer inserted in tenderloin registers 145°, approximately 22 minutes. Let rest for 20 minutes.
  4. Wrap tenderloins in foil. Refrigerate until thoroughly chilled. Cut into 1/4-inch slices.
  5. Spread cut sides of kaiser rolls with Caramelized-Onion Mayonnaise and mustard. Fill rolls with pork, apple slices, cheese, and arugula.
For mayonnaise
  1. In a medium skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned around edges, approximately 4 minutes. Reduce heat to medium-low; sprinkle with salt, and slowly stir in 2 tablespoons water. Cook, stirring occasionally, until onions are deep golden brown and tender, approximately 15 minutes. (Stir in 1 tablespoon water occasionally to prevent onions from sticking to pan.) Let cool completely. Spoon into a bowl. Add mayonnaise, stirring until blended. Use immediately, or cover and refrigerate for up to 3 days.
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