Roasted Pork Tenderloin Sandwich with Lemon Basil Aioli

When I think of a homemade sandwich, it often involves deli meat. I forget that you can have an elevated sandwich at home with roasted turkey, ham, chicken and even pork tenderloin! Did you forget about pork tenderloin? Do you only buy it from the store to serve it on its own in little medallions? Nothing wrong with that, but let’s switch it up! Let’s cut it thin and layer it on some sourdough bread with enough veggies that you have to smash it down to eat it. Throw on something creamy and flavorful like a lemon basil aioli and never look back.

Elevating your meals is pretty easy to do with Green Bean Delivery. With their new pork tenderloin offering from D’Artagnan, wide selection of fruits and vegetables, and local breads, you will have a meal to impress in no time, even if you’re just impressing yourself – my favorite thing to do.


  1. Preheat the oven to 350°
  2. Heat a cast iron skillet (or any skillet) on medium-high heat with 1 tbsp. olive oil.
  3. While the skillet heats up, trim any excess fat or silver skin off the pork tenderloin. Drizzle 1 tsp. olive oil on the pork and rub all over to cover. Sprinkle with the salt and pepper (or any favorite seasoning) and press into the meat. Sear the pork in the skillet on each side and the ends, about 1 minute per side.
  4. Carefully cover the cast iron and pork with foil and place it in the oven (if your skillet is not oven-safe, transfer to a sheet pan) and roast for 15 minutes or until the internal temperature reaches 145° Let the pork rest on a cutting board for 15 minutes before thinly slicing.
  5. While the pork is in the oven, cut the tops off of the onions so you have a flat surface to work on. Then cut each onion in half through the root, peel, and thinly slice lengthwise. Place sliced onions in a bowl.
  6. Combine apple cider vinegar, sugar, and salt in a sauce pan and cook over medium heat until it simmers. Pour the mixture over the onions and let it sit for 30 minutes stirring every so often for a quick pickle. Once it’s cooled, cover and place in the fridge until ready to use. The pickled onions can be stored in a Mason jar and will last up to 2 weeks in the fridge.
  7. Make the lemon basil aioli by combining the mayo, lemon juice, lemon zest, basil, garlic, salt, and pepper. Cover and place in the fridge until ready to use.
  8. Assemble the sandwiches by spreading the lemon basil aioli on both pieces of the sourdough bread and place a handful of the lettuce on the bottom slice; then top with the sliced pork, tomato, cucumber, avocado, pickled red onions, broccoli sprouts, top slice of bread and enjoy!

Recipe Credit

Allison Breitenbach is a market researcher by day, and a home cook by night based in Southwest Ohio. She finds joy in creating aesthetically pleasing and delicious dishes from scratch or through existing recipes from around the food community. Her love of food and cooking led her to create the Instagram page to house her dishes and interact with a community that share in her passion. Checkout her page for more!