Grilled Pork Tenderloin Sandwiches with Roasted Peppers


Grilled Pork Tenderloin Sandwich 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 Time 25 mins
Cook Time 30 mins
Total Time 55 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.


Image by: Sabrina Baksh