Pork Tenderloin Po Boy

Burgers and Sandwiches

Delight your taste buds with this delicious Pork Tenderloin Po' Boy, a perfect fusion of Southern charm and New Orleans creole flavors. This mouthwatering sandwich features tender, juicy pork, paired with a special chutney mayonaise.

Ingredients

1 tsp Paprika
1 tsp brown Sugar
1 Tsp Kosher Salt
1 tsp Chili Powder
1 tsp Dry Mustard
1 tsp Black Pepper, freshly ground
¼ tsp Ground Cinnamon
1 tsp Ground Coriander
1-2 Tbl Olive Oil
2 Pork Tenderloins, approximately one-pound each, cleaned and trimmed
6 8-inch French bread or Sourdough Roll, split down the middle
2 cups Green Leaf Lettuce, shredded
3 Roma Tomatoes, slice thinly
½ cup Red Onion, shaved paper thin
1 Recipe Chutney Mayonnaise

Instructions

Combine the dry spices in a small mixing bowl, blend well.

Lightly brush the tenderloins with the olive oil and spread the dry spice mixture over the pork. Press the spice mixture firmly into the pork.

Prepare the grill and cook over direct medium heat until the pork is barely pink in the center, about 15-20 minutes (155 degrees). Turn the pork 2-3 times while cooking.

Remove the pork from the grill and allow to rest 5-10 minutes. While the pork is resting, grill the po boy bread for 1-2 minutes on each side.

Spread the chutney mayonnaise on the toasted bread. Slice the pork into one-eighth inch thick slices. Place several slices of pork on each roll and top with shredded lettuce, tomato and red onion.

Chutney Mayo Recipe

Yield: 6 sandwiches

Recent Recipes

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

RobertStJohn.com