This Grilled Pork Tenderloin Sandwich takes a classic sandwich up a notch by adding creamy Boursin, tangy sun-dried tomatoes and toasty ciabatta rolls.
The combination of flavor and texture will have you hooked at first bite.
Because we are slicing the pork tenderloin prior to grilling, it cooks up in minutes.
To keep things easy and quick, I also love the shortcut of a pre-marinated pork tenderloin but you could really use any pork tenderloin you like.
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If you follow along regularly, you know I cook a lot of pork. I usually am stuffing things into various pork cuts like my Stuffed Pork Tenderloin, Goat Cheese Stuffed Pork Chops,and Pesto Mozzarella Stuffed Pork Chops, but this recipe instead, stuffs pork into a delicious sandwich!
🥘Ingredients
This pork sandwich contains easy to find ingredients and only a few of them. For exact amounts see the printable recipe card at the bottom of the post.
- Bread - Ciabatta is perfect because it becomes crispy but chewy when lightly grilled
- Cheese - Creamy Boursin and Mozzarella
- Herbs - Fresh basil
- Tomato - Sun-Dried Tomatoes that are marinated and drained of excess oil
- Pork - marinated pork tenderloin
🔪Instructions
Slice the pork. Grill the pork slices and the ciabatta rolls.
On the bottom part of the toasted ciabatta, spread some Boursin.
Next, add the pork slices and sun-dried tomatoes.
Finally, add the mozzarella and some fresh basil and then top with top of roll.
Looking for more pork recipes? Try some of these fan favorites for some inspiration: Bourbon Pork Chops, Smoked Pork Loin, Slow Cooker Pork Loin Dinner with Potatoes and Slow Cooker Pork Chili.
🍴Top Tip - Use an instant-read thermometer to check the internal temperature of the pork so you can get your desired temperature.
🍲Frequently Asked Questions
Pork should be cooked to 145 F for safety. This information comes directly from the USDA. For more food safety recommendations visit the USDA.
Fontina or provolone would be a good replacement for mozarella.
Printable Recipe Card
Grilled Pork Tenderloin Sandwich
Ingredients
- 1 Garlic & Cracked Pepper Fresh Pork Tenderloin or desired flavor (1 ½-2 pounds)
- 1 Cup sun dried tomatoes julienned, packed in oil but drained not rinsed
- 4 ciabatta rolls
- olive oil
- 4 Ounces mozzarella cheese (I use a block and slice it)
- 4 Tablespoons herbed cheese spread such as boursin
- 4 leaves basil chiffonade
Instructions
- Preheat the grill to a medium heat.
- Slice the pork tenderloin to about ½inch sized slices. Place on the preheated grill and cook 3 to 4 minutes. Flip and continue to cook until desired temperature is achieved - min of 145 °F
- Brush or mist a small amount of olive oil on the cut sides of each roll and place on the grill just until toasted, about 3 minutes.
- Spread one tablespoon of cheese spread on bottom half of roll, add pork (two to three slices), sun dried tomatoes, slice of mozzarella and basil and then place top of roll.
Optional Step
- If you prefer melted mozzarella, place assembled sandwich on grill, covered for one to two minutes.
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