So if you follow me on instagram, you know I’m OBSESSED with this brown sugar garlic grilled pork tenderloin.  But I’ve never thought of it as one of the proteins I’d want to make in bulk.  It’s perfect for a Sunday, so perfectly spiced and just a little sweet, tender and juicy, fresh off the grill.  We love it served with the light basil cilantro chimichurri, a giant salad like this fave, and some grilled bread.  But what to do with it later when it’s cold and boring in your fridge?


Pork Tenderloin Sandwich with lots of arugula being held

This.  In case you weren’t sure what I was referring to. You won’t regret it. 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 with lots of arugula on a cutting board

What’s this Chimichurri Mayo?

So if you haven’t already made the brown sugar spiced garlic pork tenderloin with chimichurri, that’s your homework. Make it on a Sunday. You won’t regret it. Easiest way to feed a family or guests. And if your family is like mine, not everyone will touch chimichurri. But my girls and I could drink it! (although full disclosure: I whisk a bunch of olive oil in to theirs to make it more traditional and AMAZING and less “please keep my love handles in check”.)

Anyway- if you’ve got leftover chimichurri, this is as simple as mixing a little in to some light mayo. DONE.

If you don’t have any leftover because you loved it so much, you used it all. Or you were too scared to give it a shot because it looks a little like wilted spinach in my photo – it’s true (very little oil = less photogenic dangit), don’t stress. Just throw a cube of frozen garlic and basil, along with some chopped cilantro into your mayo/sour cream/greek yogurt and you’re done!

Because we don’t want to bother with the mini food processor on leftover-night. Am I right?

Pork Tenderloin Sandwich with lots of arugula on a cutting board

Caramelized Onions

And the onions. OH the 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, pretty 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.

Pork Tenderloin Sandwich with lots of arugula on a cutting board

Caramelized Apples

But you want to know what else I LOVE? Or maybe you’ve noticed.  A hit of something sweet and fruity on pretty much anything savory! Don’t ever tell me it’s wrong.  Just a few FAVES that make my heart sing:

So seeing as this was a PORK sandwich, apples just felt right. And THEY WERE. And so easy to cook up while you’re cooking the onions. One pan, two happy toppings getting all soft and caramelized and delicious while you whip up your mayo and slice your pork and tomatoes. Easy peasy.  You probably have time to clean your kitchen before you even sit down to eat. (I’m almost laughing as I type that because that is just NOT in the cards for me- ever. I’ve come to terms with it.)

Pork Tenderloin Sandwich with lots of arugula on a cutting board

But YOU. I have high hopes for you. Delicious, easy, shaved pork tenderloin sandwiches with caramelized apples and chimichurri mayo for dinner IN a clean kitchen. You’re not even stressed and sweaty from cooking because it was such a breeze.  And I bet your kids don’t ever fight during dinner. Your life is so good. xo


Pork Tenderloin Sandwich with lots of arugula being held

Shaved Pork Tenderloin Sandwich with caramelized apples and chimichurri mayo

I’ve never been excited about LEFTOVER grilled pork tenderloin until now! We’ll be grilling double from now on. These were a hit for the whole fam. And so quick to throw together!
5 from 4 votes
Author Lillie
Course Sandwiches
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 1
Calories 401 kcal



  • Caramelize onions and apples: Heat a large fry pan to medium high heat, spray with cooking spray, and add thinly sliced onion and apples, careful to keep each on their own side just so you can control what you take. You can do as much as you’d like.  I did 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 pan down to medium-low and cook cover for 20-30 minutes until caramelized and tender. They will have cooked down by half.  Prep everything else while they cook, stirring them occasionally, careful to keep them divided in the pan. (Unless you don’t mind them all combined!)
  • Chimichurri mayo: Combine equal parts chimichurri and your base (low fat mayo, lite (or fat free) sour cream, or greek yogurt.)
  • Toast buns: Spray insides of brioche with a mist of cooking spray and place face down on a preheated pan to toast until golden brown. I always use my pancake skillet. Or you can broil them, just watch closely! But promise you won’t skip the toast.
  • Build your sandwich: Top bottom bun with 2 tbs or 30 g of chimichurri spread, then 100 g of thinly sliced pork, 15 g each of the caramelized onions and apples, tomatoes, and arugula.
  • I hope you lid it with that toasty top bun… and enjoy!



Serving: 1sandwichCalories: 401kcalCarbohydrates: 41.5gProtein: 34.7gFat: 10.5g
Keywords apple, arugula, caramelized onion, chimichurri, pork, sandwich, tenderloin

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About the Author

Hello. My name is Lillie. I’m not a registered dietitian, or a macro coach, or a public figure or culinary genius. I’m a mommy of four who FOUND macro-counting and fell in love with this balanced approach to food...

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Recipe Rating


  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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!

  4. SOOO good! My new Sunday go to… and Monday go to… and every other day of the week because it’s that good!

  5. 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!

  6. 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!!

    1. 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!

  7. 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!

  8. 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.

    1. 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.