Philly-Style Pork Loin Sandwich
This pork loin sandwich is so crave worthy. I originally created it in 2012 for the National Pork Board for a nutrition conference expo and I still love this recipe! It’s ready in just 30 minutes.
If you buy a marinated pork loin, you don’t need to season the pork.
Onions, combined with bell peppers, add a sweet and crunchy complement packed with antioxidants to this fresh take on a Philly favorite. Using lean, savory and protein-rich pork tenderloin helps keep saturated fat and cholesterol in check. Get it while it’s hot!
Philly-Style Pork Loin Sandwich
1 pound (454 g) pork tenderloin, sliced 1/8-inch
Canola oil spray (or use canola oil)
1 small green or red bell pepper, thinly sliced (about 1 3/4 cups or 262 g)
1/2 medium sweet onion, diced 1/2-inch (about 1 cup or 160 g)
3 teaspoons (15 ml) canola oil
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon + 1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (1-ounce, or 57 g) slices reduced-fat Provolone cheese, each cut into four strips
4 (4-inch) hoagie or deli rolls, preferably whole-grain, warm and toasted*
Light mayonnaise, mustard and hot sauce
Pickled red sweet cherry peppers
Place a large sauté pan or skillet on medium heat and coat with oil spray or oil. Add peppers and onions and sauté until tender but still crunchy, about 8-10 minutes. Transfer to a plate.
Place the same pan, plus one additional large sauté pan or skillet, on medium-high heat and add 1 teaspoon oil to each pan. Place pork slices in the pans in single layers (cooking in batches as needed, depending on the size of pans) and cook until browned, about 1-2 minutes. Turn and cook 60 seconds, until the pork is cooked to medium doneness, appearing with a pink blush in the centers. Transfer pork to a plate.
Remove pans from heat and add 1-2 tablespoons of water to each pan to release the savory brown bits from the bottom of the pans. Add all of the pork back in one pan along with juices and sprinkle with paprika. Add vegetables, garlic powder, pepper, and salt to pork and coat evenly.
Reduce heat to low and arrange pork and vegetables into four rectangular shapes in the pan, according to the size of the buns. Lay 2 pieces of cheese on each one. Cook until hot.
Using a spatula, transfer pork filling to the toasted rolls* and serve with condiments. Enjoy immediately, taking a small bite of the cherry pepper followed by a bite of the cheese steak.
*To toast the rolls, coat cut sides with cooking oil spray and place in 400 degrees F oven for 2 minutes, until light golden around the edges. Or broil them, but keep a close eye.
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 4 servings
Nutrition Facts (per serving): 390 calories, 12 g total fat, 3 g saturated fat, 80 mg cholesterol, 640 mg sodium, 38 g carbohydrate, 33 g protein.
You might also enjoy:
Recipe: Brat-style Pork Burgers
Slow Cooker Pulled Pork Recipe
My cookbook: Clean Eating for Busy Families
Philly-Style Pork Loin Sandwich
By Published: September 4, 2019
- Yield: 1 sandwich (4 Servings)
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
Easy Philly-Style Pork Loin Sandwich made with delicious pork tenderloin, onions and bell peppers.
Ingredients
- 1 pound (454 g) pork tenderloin sliced 1/8-inch
- Canola oil spray
- 1 small green or red bell pepper thinly sliced (about 1 3/4 cups or 262 g)
- 1/2 medium sweet onion
- 3 teaspoons (15 ml) canola oil
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 (1-ounce, or 57 g) slices reduced-fat Provolone cheese each cut into four strips
- 4 4-inch rolls hoagie or deli preferably whole-grain, warm and toasted
- Light mayonnaise, mustard and hot sauce
- Pickled red sweet cherry peppers
Instructions
- Place a large sauté pan or skillet on medium heat and coat with oil spray. Add peppers and onions and sauté until tender but still crunchy, about 8-10 minutes. Transfer to a plate.
- Place the same pan, plus one additional large sauté pan or skillet, on medium-high heat and add 1 teaspoon oil to each pan. Place pork slices in the pans in single layers (cooking in batches as needed, depending on the size of pans) and cook until browned, about 1-2 minutes. Turn and cook 60 seconds, until the pork is cooked to medium doneness, appearing with a pink blush in the centers. Transfer pork to a plate.
- Remove pans from heat and add 1-2 tablespoons of water to each pan to release the savory brown bits from the bottom of the pans. Add all of the pork back in one pan along with juices and sprinkle with paprika. Add vegetables, garlic powder, pepper, and salt to pork and coat evenly.
- Reduce heat to low and arrange pork and vegetables into four rectangular shapes in the pan, according to the size of the buns. Lay 2 pieces of cheese on each one. Cook until hot.
- Using a spatula, transfer pork filling to the toasted rolls and serve with condiments. Enjoy immediately, taking a small bite of the cherry pepper followed by a bite of the cheese steak.
- To toast the rolls, coat cut sides with cooking oil spray and place in 400 degrees F oven for 2 minutes, until light golden around the edges.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
