Grilled Pork Tenderloin Sandwiches with Roasted Peppers


Grilled Pork Tenderloin Sandwiches with Roasted Peppers

This is one flavorful pork tenderloin sandwich. The pork is marinated in a sage and wine mixture, grilled to perfection and served up with roasted pepper and topped with an avocado sauce.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Dish
Cuisine: American BBQ, Fusion
Servings: 4 People


  • 1 2- pound pork tenderloin
  • 1/4 cup white wine
  • juice of 2 limes
  • 2 large sage leaves (finely chopped)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons fresh thyme (1/2 tsp dried)
  • 2 tablespoons olive oil
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1/2 cup plain yogurt
  • 1 large ripe avocado (pitted, scooped and mashed)
  • juice of 1 lime
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • black pepper to taste
  • 2 Anaheim peppers
  • 1 small loaf French bread (sliced into 1/2 inch thick slices)
  • 8 slices of Swiss Cheese
  • 2 large tomatoes sliced


  • Place pork tenderloin in resealable plastic bag. Combine marinade ingredients and pour over pork. Seal bag and allow to marinate for 2 hours in refrigerator.
  • Set grill for high heat. Place Anaheim peppers onto grill and cook for 5 minutes, rotating constantly. Once the skins are charred, removed from heat and place into resealable plastic bags. Let peppers sit for 10 minutes. While peppers
  • are resting, place pork tenderloin onto grill (discard marinade). Cook on high for 10 minutes, rotating 1/4 turn every few minutes. Reduce heat to medium low and cook for an addition 15-20 minutes. Once the thickest part of the tenderloin reaches 145 degrees F (63 degrees C), remove from heat and let rest for 5-7 minutes before slicing.
  • To remove skins from pepper, simply remove from bag and using a paper towel, grab pepper and skins should give way easily. Cut off stems, remove seeds, and cut into strips.
  • To prepare sauce, combine avocado, yogurt, oregano, lime juice, salt and black pepper. It should be relatively thick, but not chunky.
  • To assemble, place cheese on toasted French bread slice, add 2-3 strip of roasted pepper, tomato slices, sliced pork tenderloin and top with a generous amount of avocado sauce.