This pork tenderloin sandwich with caramelized apples and chimichurri mayo is EVERYTHING. It’s sweet, tender, and juicy. Seriously, it makes the most amazing sandwich, and it’s totally packed with flavor. It’s a great way to use up leftover shaved pork tenderloin, and the toppings bring the whole sandwich together.
Pork Tenderloin Sandwich
If you follow me on Instagram, you know I’m OBSESSED with this brown sugar pork tenderloin. We love making this pork tenderloin on Sunday and serving it with chimichurri, a giant salad, and some grilled bread.
But what to do with it later when it’s cold and just sitting in your fridge? Make a pork tenderloin sandwich, obviously!
We’ve done plenty of tri-tip and flank steak sandwiches and my kids never love them! The meat can be a little chewy to bite into and navigate without a fork and knife. Like where you’re nervous as you pull the sandwich away from your mouth, unsure if you committed enough with your bite, or you’re gonna end up with steak dangling from your teeth like some kind of animal. Don’t pretend it’s never happened to you.
And I kind of expected these to be the same. But NO! I felt like I finally knew why it was called a tenderloin. So tender and perfect, piled high in thin slices between this gorgeous, buttery brioche and lots of tasty additions. And obviously… so LEAN. A macro-counters dream. There’s a reason I cook with so much pork!
Pork Tenderloin Sandwich Ingredients
So now that you’ve committed to making this sandwich, let’s talk about what you need to gather to make it. Here’s what you need to make this pork tenderloin sandwich:
- Brioche hamburger bun
- Brown sugar garlic pork tenderloin
- Chimichurri
- Low-fat mayo or Greek yogurt
- Onion
- Apple
- Tomato
- Arugula
Chimichurri Mayo
If your family is like mine, not everyone will love chimichurri. But my girls and I could drink it! Although full disclosure: I whisk a bunch of olive oil into theirs to make it more traditional and AMAZING.
Anyway, if you’ve got leftover chimichurri, all you have to do to make this chimichurri mayo is mix in a little bit of light mayo or Greek yogurt. DONE. If you need to make this chimichurri mayo from scratch, you can make it using my recipe for Lightened Up Chimichurri mixed in with some mayo.
If you need to save EVEN MORE time, then here’s a quick and easy way to make chimichurri mayo:
- Chop some cilantro
- Grab a cube of frozen garlic and some basil
- Mix the cilantro, garlic, and basil into mayo, sour cream, or Greek yogurt
Now, you’ll have the perfect sauce to spread on your pork tenderloin sandwich!
How to Make a Pork Tenderloin Sandwich
This pork tenderloin sandwich is SO easy to make. It’s a great use of your leftover pork tenderloin piled high with extra tasty toppings. Here’s how to make a pork tenderloin sandwich.
- Make the pork tenderloin. If you haven’t already made my brown sugar spiced garlic pork tenderloin, that’s where you need to start. Make it on a Sunday; you won’t regret it. It’s delicious and the easiest way to feed your family or guests. Shave the pork tenderloin so it’s nice and thin and ready to top on the sandwiches.
- Caramelize the apples and onions. Heat a large pan to medium-high heat. Spray it with cooking spray and then add thinly sliced apples on one side and the onions on the other. Sprinkle with salt and cook for 20-30 minutes until caramelized.
- Make the chimichurri mayo. Combine equal parts chimichurri with low-fat mayo, lite sour cream, or Greek yogurt.
- Toast the buns. Spray the inside of the buns with cooking spray and place them face down on a preheated pan. Toast until golden brown.
- Assemble the sandwich. Top the buns with 2 Tbsp of chimichurri mayo, sliced pork tenderloin, caramelized onions and apples, tomatoes, and arugula.
Then dig in and enjoy! Did I mention how GOOD this sandwich is? Crazy, crazy good!
Pork Tenderloin Sandwich Toppings
This pork tenderloin sandwich recipe would be nothing without the amazing toppings. Let me explain…
- Caramelized onions. First up, this sandwich just HAD to have caramelized onions. I’ve always been a HUGE fan of caramelized onions. Like, MARRY ME NOW fan. I honestly don’t know what savory meal they wouldn’t make better. And they don’t need butter to make them magic. Just a steady, slow cook with a little cooking spray and some kosher salt, and they become the best burger/panini/pizza topping, adding crazy amounts of flavor for just a few carbs.
- Caramelized apples. Next, seeing as this was a PORK tenderloin sandwich, apples just felt right for a topping. And THEY WERE. They’re so easy to cook up with the caramelized onions. One pan, two happy toppings getting all soft and caramelized and delicious while you whip up your mayo and slice your pork tenderloin and tomatoes. Easy peasy.
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Other Tasty Sandwich Recipes
Are sandwiches your jam? Mine too! They’re great for lunches and dinners, and I love how each member of the family can build them however they prefer. If you’re looking for more macro-friendly sandwich recipes, these are a few of my absolute FAVES.
- Pork Sandwich with Spicy Mango Slaw
- Pineapple Jalapeno Pork Sandwich
- BBQ Pulled Pork Sandwich with Cilantro Lime Slaw
- Skinny Cuban Sandwich
Pork Tenderloin Sandwich Recipe
Are you ready for some delicious and easy pork tenderloin sandwiches with caramelized apples and chimichurri mayo for dinner? You should be because this sandwich is about to blow you out of the water. It’s just that good. Oh, and you get to get rid of some of those leftovers in the fridge too. It’s a double win!
This pork tenderloin sandwich is so light and tasty, and totally macro-friendly. If you’re looking for more amazing, healthy meals to make for dinner this week, check out my weekly meal plan! It helps make counting macros nice and easy.
All my recipes are loaded into MyFitnessPal, Lose it, and Macros First for you for easy tracking. For more macro-friendly meals, I can’t recommend my weekly meal plan and cookbooks enough! Additionally, feel free to search the blog and come hang out with me on Instagram. That’s where I love to share my latest recipes and macro-friendly finds!
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Shaved Pork Tenderloin Sandwich
Ingredients
- 1 brioche hamburger bun
- ¼ cup brown sugar pork tenderloin sliced super thin and heated just BARELY in the microwave 100 g
- ¼ cup chimichurri 15 g
- ¼ cup low-fat mayo, lite sour cream, or Greek yogurt 15 g
- ½ onion 15 g
- 1 apple 15 g
- 1 sliced tomato 40 g
- arugula
Instructions
- Make the caramelized onions by heating a large fry pan to medium-high heat. Spray the pan with cooking spray, and add thinly sliced onion and apples, careful to keep each on their own side. I cooked half an onion and a whole apple and had leftovers. Sprinkle both with a little kosher salt and let sit for a couple of minutes to start cooking. Then turn the heat down to medium-low and cook for 20-30 minutes until caramelized and tender. Prep everything else while they cook, stirring them occasionally.
- Combine equal parts chimichurri and your base (low-fat mayo, lite sour cream, or Greek yogurt) to make the chimichurri mayo.
- Toast the buns by spraying the insides of the buns with a mist of cooking spray and placing them face down on a preheated pan. Toast until golden brown.
- Assemble the pork tenderloin sandwich by topping the bottom bun with 2 Tbsp or 30 g of chimichurri spread, then 100 g of thinly sliced pork, tomatoes, arugula, and 15 g each of the caramelized onions and apples. Enjoy!
Notes
- Regarding the chimichurri mayo – it’s such a small portion of sour cream, mayo, or yogurt, it won’t make a huge difference which you choose. But for these specific macros in this recipe, I used Greek yogurt. Lite sour cream is my favorite for flavor and texture.
- If you don’t have leftover chimichurri and don’t want to go to too much trouble, just do a quick stir of ¼ cup of your base, a clove of garlic (frozen dorot cube for me of course), and some quick minced cilantro and basil to taste! Pretty much this staple basil “aioli” in this recipe, with some added cilantro, OR I’m sure it’d be good with my all-time favorite always-stocked skinny chipotle cream.
Nutrition
Tried this recipe?
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One of our go to sandwiches. So flavorful and filling! The Chimmichuri is sooo good!
This was so good! I could drink the chimichurri with a straw!
Outstanding!! I seared the pork for about 3 mins on each side then in the oven for about 20 mins at 400 degrees. I used Dave’s Killer Hamburger Buns rather than the brioche buns. They are a hit! Thank you for sharing the awesome recipe!! Definitely, will make again.
Will the pork taste just as good cooked in the oven rather than the BBQ?
Made this one for the first time tonight with my leftover pork and chimichurri. It was so delicious. I will be making this every time I have leftover brown sugar spiced pork now which I will make sure to always have in the fridge! Thank you Lillie for creating such delicious, light and filling meals to enjoy.
Made this recipe with leftover pork and to clean out my fridge. My husband told me it was the best meal I’ve ever made!! I crave this weekly now but holding off so I don’t ruin it being something special for my husband, especially since it’s SOOOO easy!
SOOO good! My new Sunday go to… and Monday go to… and every other day of the week because it’s that good!
We came across your blog from a reference from another blog.. And OMG THIS SANDWICH IS AMAZING! I made the pork and chimichurri Monday and I loved that as well.. But this sandwich is fantastic! I am looking forward to trying some of your other recipes!
So glad you loved it! Thank you for your comment!
How many macros would this be without the bun? That would be helpful to know for your recipes the variations. I love that you have the macros already filled out. Your stuff is even already in MFP, love it!!
I know I struggle sometimes on what people would prefer, just pieces or the whole meal. The pork is a recipe by itself and in MFP so I figure the other components would be easy to log separately if people want variations etc… the brioche bun is 25c/4f/5p so you can subtract that from the totals!
My husband called this the best thing I’ve ever made. 😏 Threw some arugula into the chimichurri (not a big fan of cilantro); and it was great!
Yay! I’m so glad. I loved this one but haven’t seen it repeated much. Makes me happy.
Made this recipe because I’m so tired of chicken and turkey. This pork loin was amazing and a great options for a low fat protein. Can wait to eat the left overs tomorrow.
So glad you loved it! It’s one of my favorite proteins right now too. And that I only have to watch and flip two big pieces of meat instead of a million chicken tenderloins. Haha.