Balsamic-Glazed Pork Sandwiches
Balsamic-Glazed Pork Sandwiches

Hi everyone, Welcome to our recipe page. Today, I will show you a way to prepare a special dish, balsamic-glazed pork sandwiches. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Balsamic-Glazed Pork Sandwiches is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Balsamic-Glazed Pork Sandwiches is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have balsamic-glazed pork sandwiches using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Balsamic-Glazed Pork Sandwiches:
  1. Seasoning for Meat
  2. 2 pork tenderloins (3/4 lb each)
  3. 1 tsp dried oregano, crumbled
  4. 1/2 tsp garlic powder
  5. 3/4 tsp ground coriander
  6. 1/2 tsp onion powder
  7. salt and pepper for taste
  8. Glaze
  9. 2 tbs light-brown sugar
  10. 2/3 cup balsamic vinegar
  11. Topping
  12. 8 country rolls or other small rolls, split
  13. 1 large red onion, sliced into thin rounds
  14. 4 tsp dijon mustard
Steps to make Balsamic-Glazed Pork Sandwiches:
  1. Preheat grill to 450 degrees. In a small bowl, mix oregano, coriander, salt, pepper, onion powder, and garlic powder. Rub mixture evenly over pork tenderloins. Place pork on grill.
  2. In a small saucepan, bring balsamic 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.
  3. Grill pork 5 minutes; brush with 1/3 of balsamic mixture, coating entirely. Grill another 5 minutes; brush with remaining balsamic mixture. Continue roasting until internal temperature registers at 155 degrees on an instant-read thermometer. Remove from grill. Let rest for 10 minutes. Slice pork into 1/4 inch thick slices.
  4. Spread mustard over split rolls, then layer half with pork and onions. Top with remaining bread halves. Add any other topping you desire.

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