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!
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❤️ 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
- Cutting Board
- knife
- Saute Pan, 5 quart
- Spatula
- Measuring Spoons and Cups
- Stainless Steel Mixing Bowls
- Instant Read Thermometer
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
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
Cut the pork loin about ¾ to 1 inch thick depending on how thick you prefer your pork cutlets.
Yes. Make the pork slices ahead of time. Wrap pork in foil and heat in a 350°F oven for about 10 minutes.
Ciabatta bread, French Bread, or Italian bread works best. They are hearty and hold up to the pork cutlet.
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.
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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.
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Pork Sandwich with Spinach and Sun-Dried Tomatoes
Equipment
Ingredients
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.
- Combine the mayonnaise and stone ground mustard into a small bowl. Set aside.
Nutrition
Notes
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