Mediterranean Roast Pork Sandwich

Name: Pork Sandwich with Spinach and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1½ pound Smithfield Garlic and Herb Loin Filet; 1-2 Tablespoon Canola Oil; 1 medium shallot, peeled minced; 3 Tablespoons sun-dried tomatoes, chopped; 12 ounces fresh baby spinach (Note 3); 2 Tablespoons mayonnaise; 1 Tablespoon stone ground mustard; 4 ciabatta rolls

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Delicious sauteed pork topped with spinach and sun-dried tomatoes is a comfort sandwich that everyone will love. These yummy pork sandwiches are ready in about 20 minutes and they taste amazing!

Roast Pork sandwich topped with spinach.

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❤️ Why you'll love this recipe
🧾 Ingredient List
🍲 Equipment
🔪 Instructions
👩🏻‍🍳Eileen's Tips for Success
📋 Frequently Asked Questions
📖 Variations
❄️ Make ahead, storage, and freezer tips
🥣 Serving Suggestions
🍽 Similar recipes
📖 Recipe
💬 Comments

❤️ Why you'll love this recipe

Pork roast is easy to make and whether you want to use leftovers or make the roast for these tasty sandwiches, it is a win for everyone.

🧾 Ingredient List

pork tenderloin - For this recipe we use marinated pork but any pork tenderloin can be used.
fresh spinach - Sauteed spinach adds amazing flavor to this sandwich.
sun-dried tomatoes in oil - Sun-dried tomatoes in oil add yet another level of flavor so they are my first choice
shallot - a delicate type of onion that gives a nice sweetness to the sandwich.
mayonnaise
coarse ground mustard - Adding coarse ground mustard gives a nice addition of texture to the flavors.
baguette - Any favorite bread can be used for this recipe.

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🍲 Equipment

🔪 Instructions

This is an overview of the recipe. The full instructions are below in the recipe card.

collage of steps to make roast pork sandwich with spinach and sun dried tomatoes.

Step 1: Remove pork from wrapping. Slice the pork into ¾ inch cutlets.

Step 2: Heat a saute pan over medium heat. Add canola oil to pan. Add the pork cutlets to the pan. Sear one side for 3-4 minutes. Turn pork. Cook until temperature reaches 145 degrees. (top left photo) Remove pork to rest.

Step 3: Add shallots to pan. Saute 2 minutes. (top left photo)

Step 4: Add in sun-dried tomatoes and spinach. (bottom left photo) Stir another minute to wilt spinach.

Step 5: Serve on ciabatta bread. (bottom right photo)

👩🏻‍🍳Eileen's Tips for Success

Pork tenderloin is lean and this will cook quickly.
Have all ingredients ready, Mise en Place, as the recipe will be easy to prepare when you have everything ready to add to the pan.

📋 Frequently Asked Questions

Roasted pork sandwich with tomatoes, spinach, and cheese.

How should the pork tenderloin slices be cut?

Cut the pork loin about ¾ to 1 inch thick depending on how thick you prefer your pork cutlets.

Can the pork be made ahead of time?

Yes. Make the pork slices ahead of time. Wrap pork in foil and heat in a 350°F oven for about 10 minutes.

What type of bread can be used for this sandwich?

Ciabatta bread, French Bread, or Italian bread works best. They are hearty and hold up to the pork cutlet.

What temperature should the pork cutlets be when they are ready to eat?

Use an instant-read meat thermometer to check the pork. The internal temperature of the pork should be 145°F/63°C.

📖 Variations

Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.

Cheese: Are you a cheese fan, feel free to add some to this roasted pork sandwich. Some of my favorites to pair with the pork would be ese would be Gouda, Gruyere, Mozzarella, or Provolone Cheese.
Vegetable: For variety try Swiss Chard, Kale, or Broccolini on the sandwich. Whatever you love to eat.
Sauce: Basil Pesto would be a great sauce to change up ingredients.

❄️ Make ahead, storage, and freezer tips

Leftovers can be stored in a covered airtight container for up to 3 days.

Freezer: The leftover pork can be kept in a freezer-safe bag or storage container in the freezer and sealed in the freezer for about 3 months. Defrost in the fridge and reheat.

🥣 Serving Suggestions

Serve this sandwich with a tasty side dish of Air Fryer Stuffed Onion Rings.

Another favorite would be a simple arugula salad with a tasty homemade vinaigrette.

Roasted green beans are one of my most popular recipes for a reason. So good and so easy.

🍽 Similar recipes

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Eileen xo

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

A tasty half of a pork with spinach and sun dried tomatoes

Pork Sandwich with Spinach and Sun-Dried Tomatoes

A quick and easy pork loin, sliced and sauteed with spinach and sun-dried tomatoes. Ready in about 20 minutes. Perfect for any weeknight dinner, gameday. Great for a crowd.

5 from 7 votes

Print Pin Rate

Course: Main Course, Main Dish

Cuisine: American

Keyword: cuban pork sandwich, roast pork sandwich

Prep Time: 15

Cook Time: 10

resting time for pork: 5

Total Time: 30

Servings: servings

Calories: 428kcal

Author: Eileen Murphy Kelly

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Equipment Needed:

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Cutting Board
knife
Saute Pan, 5 quart
Spatula
Measuring Spoons and Cups
Stainless Steel Mixing Bowls
Instant Read Thermometer

Ingredients

1½ pound Smithfield Garlic and Herb Loin Filet
1-2 Tablespoon Canola Oil
1 medium shallot, peeled minced
3 Tablespoons sun-dried tomatoes, chopped
12 ounces fresh baby spinach Note 3

Mayonnaise/Mustard Sauce

2 Tablespoons mayonnaise
1 Tablespoon stone ground mustard
4 ciabatta rolls

Instructions

Slice pork loin in ¾-inch to 1-inch slices.
Heat a saute pan over medium heat, add 1 Tablespoon canola oil.
Add pork cutlets to the prepared pan. Don't overload the pan. Sear one side, for about 3-4 minutes.
Flip pork cutlets and finish cooking. Internal temperature should be 145 degrees. Once done, set pork aside to rest.
If needed, add another Tablespoon of canola oil. Add in the diced shallots.
Saute shallots about 1 minute.
Add in sun-dried tomatoes and spinach. Stir and cook spinach another minute or two
Assemble sandwich, spread some of the mayo/mustard spread on both sides of bread.
Top with sauteed spinach, then top with pork cutlet.

Mayonnaise/Mustard Spread

Combine the mayonnaise and stone ground mustard into a small bowl. Set aside.

NOTES

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Don't add too many pork cutlets to pan otherwise the pork will steam.

Note 2: If you don't have stone ground mustard, use Dijon mustard.

Note 3: Baby spinach is our favorite. If using frozen spinach, ensure all water is squeezed out before sauteeing otherwise the spinach will be soggy.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition

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