| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 pork tenderloin
- Kosher salt and freshly ground black pepper
- 1 tablespoon fennel seeds
- 5 cloves garlic, smashed
- 5 pickled pepperoncini peppers
- 4 sprigs fresh rosemary
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1/2 cup apricot jam
- 1/2 cup spicy brown mustard
- 2 tablespoons dill pickle juice
- 1 large baguette
- 1 cup pickled red onions, store-bought or homemade
- 4 cups arugula
Instructions
- Preheat a sous vide machine in a water bath to 140 degrees F.
- Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes.
- Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside.
- Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
- Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until
- lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 516 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 26 g |
| Cholesterol | 55 mg |
| Sodium | 784 mg |
Reviews
First time using the sous vide option for my insta pot. It came out absolutely delicious, the most moist and tender loin I have ever made and tasted. The mustard sauce was amazing and the family raved. It will become a family favorite!
This was absolutely delicious I will definitely make it again. All worked together so well.
The whole family loved this! I wasn’t sure about the fennel…but it was great! I just grilled the tenderloin and served it with wild rice and the spicy apricot mustard drizzled on top. It was delicious!
This recipe is AWESOME! It is the most moist and tender pork sandwich I have ever had! If you’re thinking about not using the mustard (ingredients sound kinda weird), don’t skip it! It was delicious and really added to the sandwich, as did the arugula. I dressed mine with a little EVOO, lemon, salt and pepper. Just made it last week and my 15 and 12 year old girls are already asking for it again. They loved the leftovers for school lunch
This was not only easy to re-create, it was the perfect combination of flavors and textures. Pork was absolutely amazing and cooked perfectly tender.
This is delicious! The meat is tender and the sauce is to die for.
Diane Claypool
Diane Claypool
Used this same method to cook the tenderloin, but chopped into 1/2 thick cubes, heated bbq sauce in skillet tossed and combined on a bun with pickles slaw and Mayo
Fantastic recipe!! The apricot sauce is amazing!!
My 5 year old daughter is obsessed with this sandwich! She asks for it all the time. I roast my pork loin in the oven at 375 for 25 mins,, turns out so juicy. I also dress my arugula with a bit of salt, olive oil and lemon juice and top with a few spicy pepperoncinis. This sandwich is as beautiful as it is delicious.
I got a sous vide for Christmas so I was looking for a recipe to try it for the first time. I found this recipe and followed it to the letter. Oh my! The pork was so tender and juicy. The sandwich was packed with flavor. I will definitely be making this again. Highly recommend!