Pork Tenderloin Sandwich With Wisconsin Gouda

More from this source
Wisconsin Cheese


Add a comment


For the pickled chilies:

(Recipe from Michael Symon's Live to Cook, page 120)

2 pounds whole fresh chilies, such as Fresno, jalapeño or Hungarian hot (banana)

Sherry vinegar


Kosher salt

2 bay leaves

2 tablespoons coriander seeds

2 tablespoons black peppercorns

1 teaspoon cumin seeds

4 sprigs fresh marjoram

3 garlic cloves

For the sandwiches:

1 pound whole pork tenderloin, grilled for about 10 minutes or roasted* to medium and thinly sliced

8 slices Wisconsin Smoked Cumin Gouda** cheese

4 brioche buns, split

1/2 cup cilantro leaves

Hot sauce of your choice, optional

*To roast the tenderloin: Preheat oven to 375°F. Lightly brush tenderloin with olive or vegetable oil; salt and pepper loin. Place on rack in shallow roasting pan and roast, uncovered, for about 35 minutes, or until meat thermometer registers medium (155°

**If using a plain Smoked Gouda, you may sprinkle a bit of ground cumin for flavor over cheese slices before placing in oven.

You might also like

Pork Tenderloin Sandwiches With Cilantro Slaw
Real Simple
Bbq Pork Tenderloin Sandwich
Caramelized Pork Bánh Mì
Barbecue Pork Sandwiches
Real Simple
Bahn Mi
Cooking Light
Vietnamese-Style Grilled Pork Sandwiches
America's Test Kitchen Feed
Pork Sandwiches With Coleslaw
Real Simple
Dinner Tonight: Pork Tenderloin Sandwich
Serious Eats
Banh Mi Sliders
Barbecued Pork Sandwiches With Pickled Red Onion