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Pork Tenderloin Sandwich with Pepper Jelly and Creamy Slaw

pork tenderloin sandwich

I’ve learned things the hard way with my better half. For instance, as I type this, he is across the room, eating rice pudding out of the container completely oblivious to the rest of the world and their polite requests to use a spoon and a bowl.

Certain foods he eats with abandon, and rice pudding, along with ice cream, are only two of them. He often stands as he eats, and he’s kind enough to put the spoon in the dishwasher when he’s finished. Sigh.

In my years with my better half, I’ve learned that he is a snack aficionado. He would much rather graze than sit down for one big meal, and as it turns out, there may be something to his way of thinking. It may be better to have lots of small snacks throughout the day than giant meals, as long as they aren’t rice pudding and ice cream…

So the food I make that is the most popular in our house is food that can be snacked on. A chip and dip, a slice of meat, a peanut butter and flatbread, some yogurt and granola, you get the idea.

Anyways, if we grill, I always grill extra food to have on hand for flatbread snacks. Sometimes I’ll plonk a whole eggplant on the coals for baba ganoush. Other times I’ll grill up some peaches, since they’re in season and they make a great dessert all by themselves. If we grill pork tenderloin, we always, always grill extra for leftover flatbread sandwiches.

This sandwich is a dream to make and has it all: the smokiness of the pork, the rich tang of the slaw dressing, the crunch of the slaw, and the sweet heat of the pepper jelly. The flatbread holds it all together and keeps it light. I can’t think of anything better on a hot summer day, when it’s too hot to cook.

Amy at Flatout

Pork Tenderloin Sandwich with Pepper Jelly and Creamy Slaw

Ingredients

  • 1 Flatout Foldit
  • 3-4 slices (about 4 ounces) cooked pork tenderloin
  • 1 teaspoon pepper jelly
  • 1 teaspoon tahini
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon sesame oil
  • 3/4 cup finely shredded cabbage
  • Salt and freshly ground pepper

Directions

In a bowl, whisk together cider vinegar, sesame oil, and tahini until smooth. Add cabbage and toss to combine, seasoning with salt and pepper.

To assemble flatbread sandwich, arrange slices of pork on half of flatbread then place a dollop of pepper jelly on top of the pork. Top with slaw, and fold flatbread in half.

Suggested Flatout: Foldit® - Traditional White

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