This fast and easy weeknight meal is part of a Smithfield Marinated Fresh Pork #RealFlavorRealFast campaign. The recipe is sponsored by Collective Bias and the Social Fabric media community. #CollectiveBias All recipes and ideas are my own.
These Grilled Pork Tenderloin Sandwiches are good. Scratch that. Great. Every single person in our household loved this fast and easy recipe. (That is a big WIN in my book.) The tender and moist pork is full of flavor, the tangy slaw gives this sandwich the right amount of crunch…and let’s not forget about the buttered and toasted bakery rolls.
Yes, grilled pork tenderloin is fast and easy. Especially when you use what we used!! Wanna see how we made these family-friendly tender grilled pork sandwiches in about 45 minutes?
Grilled Pork Tenderloin Sandwiches with Tangy Cabbage Slaw. Fast, easy and yummy!!
Let’s be real. Getting amazing flavor out of a pork tenderloin takes a little time and TLC. Time most of us don’t have on a weeknight. Our solution to this problem? Smithfield Marinated Fresh Pork from Walmart. The marinated pork is located on the top shelf in the Meat & Poultry section.
When Smithfield® contacted us about creating a fast and easy meal recipe using their 100% pork products, we were 100% in. This is a product that our family has used for years.
For our Grilled Pork Tenderloin Sandwiches, we picked our favorite flavor : Roasted Garlic & Herb. This flavor is a good all-around choice for creating yummy dinners and lunches.
You can cut this marinated pork into chunks and skewer them and make kabobs. Or, wrap it in bacon and roast in the oven. You can also cut the pork into medallions and saute on the stove top.
(My husband LOVES mrinated pork loin stuffed with sausage and cream cheese, wrapped in bacon.)
Or, you can do what we did…sear this bad boy up on the grill.
Grilled pork tenderloin is a thing of beauty.
More pork recipes you are sure to love:
Is your mouth watering yet? That’s right, you just remove the package and place it on a hot grill. (We kept our grill at an even 450 degrees.)
Cook the pork for about 5 minutes on each side, turning to get a nice seared brown on all sides. The roasted garlic and herb marinade will create a gorgeous brown color on the outside and juicy, moist pork on the inside.
Next step? Transfer the grilled pork tenderloin to a double layer of foil. Wrap it loosely and return to the grill.
Close the grill cover and cook until the center of the pork has reached an internal temperature between 145 degrees Fahrenheit to 160 degrees.
Why the variance? The FDA says 145 is safe. Many grill thermometers state 160 is safe. We cooked our Smithfield Marinated Fresh Pork to 160. As soon as you reach the temperature, remove it from the grill. Refer to package directions for recommended cooking instructions. Due to variations in loin size, grill type and temperature, cooking times will vary.
Once you remove the grilled pork tenderloin from the grill, let it rest in the foil for 10 minutes.
Then, the best part. Slicing this tender and flavorful pork loin.
Grilling is the way to go in the summer. The weather is heating up, the days are longer, and families are busier. Take advantage of this time to fire up the grill! You can slice and serve the grilled pork with a delicious salad and corn on the cob. But our crew was in the mood for a tenderloin sammich.
The perfect crunchy topping for our Grilled Pork Tenderloin Sandwich is our fast and fresh Tangy Cabbage Slaw.
Tangy and sweet cabbage slaw is the perfect accent for the roasted garlic and herb marinated pork. (Get our recipe at the bottom of the post.)
Time to assemble your sandwich!
Pro Tip: Slice your dinner rolls and spread room temperature butter on the open side of each roll. While your grill is still hot place them cut side down onto the grates. Warm them until they are slightly toasted and the butter is melted.
Top a toasted buttered dinner roll with the moist grilled pork tenderloin, a few pickles, and a serving of tangy slaw.
Tasty suggestion: Drizzle the juice from the cooked pork onto each bun before topping. Wow!
This tasty and easy grilled pork recipe is perfect for any night of the week.
Want to save even more time? Use your grilled pork tenderloin leftovers for lunch the next day.
Personal tip: While our grill is hot, we cook two tenderloins. Saves time, gas, and energy.
Check out these easy ideas using grilled pork tenderloin:
- Tenderloin Lunch Wraps – chopped grilled pork tenderloin topped with fresh tomatoes and tangy slaw.
- Breakfast for Lunch – reheat sliced pork and serve with two eggs for a filling and protein-packed lunch.
- Grilled Pork Salad – piled high salad greens topped with grilled pork, shredded carrots, slivered almonds, mandarin oranges and ginger dressing. Yummy and healthy!
Grilled Pork Tenderloin Sandwiches with Tangy Cabbage Slaw
- 2 pounds Smithfield Marinated Fresh Pork Loin Roasted Garlic & Herb was used for this recipe
- 16 ounces package pre-shredded cabbage slaw mix
- 1/2 yellow bell pepper very thinly sliced
- 1/4 cup mayo
- 1/4 cup white vinegar
- 1/4 cup water
- 3 tablespoons sugar
- 2 tablespoons yellow prepared mustard
- 2 tablespoons vegetable oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard seed
- 1/4 teaspoon salt
- Bakery fresh dinner rolls or slider buns of choice
- 1/4 cup butter softened
- Fresh sliced tomatoes optional
- Dill Pickles optional
- Preheat grill to 450 degrees. Remove the marinated pork from package and place directly on the grill. Cook each side for about 5 minutes, turning to brown evenly on all sides.
- Create a double layer of foil. Transfer the seared pork loin to the foil. Wrap loosely and return to the grill. Cover and cook for about 30 minutes. (Watch carefully and check the internal temperature. Cooking times will vary based on heat and type of grill, size of pork loin, etc.)
- While the pork loin is grilling, in a large bowl combine all remaining ingredients except the cabbage mix and bell pepper. Whisk to combine well.
- Add the cabbage and peppers to the slaw dressing and stir and toss to coat well.
- When the pork has reached an internal temperature between 145 - 160, remove from the grill. Let rest for 10 minutes. Slice into sandwich sized serving pieces.
- Split the dinner rolls into sandwich style pieces. Spread each lightly with butter. While the grill is still hot, toast cut side down until the rolls are warm and butter is melted.
- Assemble the sandwich on a split buttered & toasted dinner roll with a slice of tomato, 1-2 slices of grilled pork tenderloin, pickles and tangy slaw.
- Serve immediately.