Pork Tenderloin Sandwich w/ Peppercorn Mustard Sauce
Serves 6 to 8
1 Tablespoon Cumin Seed
1 Tablespoon Mustard Seed
1 Teaspoon Ground Coffee
1/2 Teaspoon Black Pepper
2 Teaspoons Kosher Salt
To Coat Olive Oil
1 Each Pork Tenderloins– about 1 pound each
2 Each French Baguette
2 Cup Mixed Greens
To Taste Red Onion
To Taste Roma Tomato-thin sliced
The Black Peppercorn Mustard Sauce:
1/4 Cup Dijon Mustard
1/4 Cup Apple Cider Vinegar
1/2 Cup Canola Oil
1 Tablespoon Honey
1 Teaspoon Black Peppercorns-(grinded coarsely)
Making the Toasted Spice Rub:
Place the cumin seed and mustard in a dry pan, place over medium heat and toss until
fragrant (about 1 minute). Place toasted seeds in a coffee grinder and grind coarsely
and place in a small bowl. Add the coffee, pepper and salt, stir to combine and set
Cooking the Pork Tenderloins:
Heat grill or an iron skillet over medium heat, while preparing the pork loin. Lightly
coat the tenderloins with oil and season with the toasted spice rub all over and
rubbing into the meat.
Place the tenderloins on the grill or in the skillet and sear on all sides, continually
turning to ensure even cooking.
Continue cooking the tenderloin until the internal temperature is 145 degrees
(between 12 and 15 minutes). Remove the tenderloins from the skillet and set aside to
rest for at least 10 minutes. Leave grill on to toast bread.
While tenderloins are resting make the peppercorn mustard sauce.
Making the Black Peppercorn Mustard Sauce:
Place all of the ingredients in a blender and blend until sauce is combined (30 seconds
to 1 minute)
Assembling the Sandwich:
Slice French Baguette long ways, lightly brush with oil and place on grill cut side
down lightly toast the inside of the bread. If not using a grill preheat oven to 350, oil
cut side of bread, place on a sheet tray, place in oven just long enough to lightly toast
Smear a little of the peppercorn mustard sauce on the bottom piece of the bread, top
with mixed greens, onions and tomato.
Thinly slice the pork into disks and evenly place on the sandwich, drizzle with extra
mustard sauce if desired or serve remaining sauce on the side, place top piece of bread
on sandwich, cut into pieces and serve.