Reviews (2) Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 08/18/2008 The end result was delicious, but the process was a bit dangerous. The balsamic/sugar glaze burned so much in the oven that it set off my smoke detectors. Martha Stewart Member Rating: Unrated 08/18/2008 Looks great!
Back to Balsamic-Glazed Pork Sandwiches All Reviews for Balsamic-Glazed Pork Sandwiches - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Balsamic-Glazed Pork Sandwiches Recipe Summary prep: 10 mins total: 40 mins Servings: 8
Ingredients Ingredient Checklist Olive oil, for roasting pan 1 teaspoon dried oregano, crumbled 3/4 teaspoon ground coriander Coarse salt and ground pepper 2 pork tenderloins (3/4 pound each) 2/3 cup balsamic vinegar 2 tablespoons light-brown sugar 4 teaspoons Dijon mustard 8 country rolls, or other small rolls, split 1 large red onion, sliced into thin rounds
Cook’s Notes You can roast the pork tenderloin up to a day ahead of time; let cool, then cover and refrigerate. Slice the pork just before you are ready to assemble the sandwiches. Red onions are sweeter than most yellow onions, but they can still be strong. For a milder taste, soak the onion slices in cold water for about ten minutes, then drain and pat dry before placing them on the sandwiches.
Gallery Balsamic-Glazed Pork Sandwiches
Recipe Summary prep: 10 mins total: 40 mins Servings: 8
Gallery
Balsamic-Glazed Pork Sandwiches
Balsamic-Glazed Pork Sandwiches
Balsamic-Glazed Pork Sandwiches
Recipe Summary prep: 10 mins total: 40 mins Servings: 8
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 8
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 8
8
Ingredients
Ingredients
- Olive oil, for roasting pan 1 teaspoon dried oregano, crumbled 3/4 teaspoon ground coriander Coarse salt and ground pepper 2 pork tenderloins (3/4 pound each) 2/3 cup balsamic vinegar 2 tablespoons light-brown sugar 4 teaspoons Dijon mustard 8 country rolls, or other small rolls, split 1 large red onion, sliced into thin rounds
Directions
Preheat oven to 450 degrees. Lightly oil a 9-by-13-inch roasting pan; set aside. In a small bowl, mix oregano, coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Rub mixture evenly over pork tenderloins. Place pork in prepared pan.
In a small saucepan, bring vinegar and brown sugar to a boil over high heat; cook, stirring occasionally, until mixture is reduced to 1/2 cup, about 3 minutes. Remove from heat.
Roast pork 5 minutes; brush with 1/3 of balsamic mixture, coating entirely. Roast another 5 minutes; brush with remaining balsamic mixture. Continue roasting until internal temperature registers 155 degrees on an instant-read thermometer, about 10 minutes more. Remove from pan. Let rest 10 minutes; slice 1/4 inch thick.
Spread mustard over split rolls, then layer half with pork and onions. Top with remaining bread halves.
Cook’s Notes You can roast the pork tenderloin up to a day ahead of time; let cool, then cover and refrigerate. Slice the pork just before you are ready to assemble the sandwiches. Red onions are sweeter than most yellow onions, but they can still be strong. For a milder taste, soak the onion slices in cold water for about ten minutes, then drain and pat dry before placing them on the sandwiches.
Cook’s Notes
You can roast the pork tenderloin up to a day ahead of time; let cool, then cover and refrigerate. Slice the pork just before you are ready to assemble the sandwiches. Red onions are sweeter than most yellow onions, but they can still be strong. For a milder taste, soak the onion slices in cold water for about ten minutes, then drain and pat dry before placing them on the sandwiches.
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/18/2008 The end result was delicious, but the process was a bit dangerous. The balsamic/sugar glaze burned so much in the oven that it set off my smoke detectors. Martha Stewart Member Rating: Unrated 08/18/2008 Looks great!
Reviews (2)
Add Rating & Review 7 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/18/2008 The end result was delicious, but the process was a bit dangerous. The balsamic/sugar glaze burned so much in the oven that it set off my smoke detectors. Martha Stewart Member Rating: Unrated 08/18/2008 Looks great!Martha Stewart Member
Rating: Unrated 08/18/2008
The end result was delicious, but the process was a bit dangerous. The balsamic/sugar glaze burned so much in the oven that it set off my smoke detectors.
Rating: Unrated
Looks great!
All Reviews for Balsamic-Glazed Pork Sandwiches
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All Reviews for Balsamic-Glazed Pork Sandwiches
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
