- 1 pound pork tenderloin
- 1/2 red onion, halved and very thinly sliced
- 1/2 cup red wine vinegar
- 1/2 teaspoon salt, plus more for seasoning
- Pepper, to taste
- 8 dinner rolls, white, whole wheat or a combination, split horizontally
- 3/4 cup cranberry sauce, jellied or whole berry
In a small bowl, combine the onion, red wine vinegar and 1/4 teaspoon salt, stirring to dissolve the salt. Let stand at room temperature for 2 hours, stirring occasionally.
Meanwhile, preheat oven to 450 degrees F. Season the tenderloin on all sides with salt and pepper. Place the tenderloin in a shallow pan and roast for 20 to 25 minutes, or until the internal temperature reaches 145 degrees F. Remove pork from the oven and let rest 3 minutes. Cut pork into thin slices. Drain the onion mixture.
Arrange the bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add the top halves of rolls and serve.
Recipe reprinted by permission of National Pork Board. All rights reserved.
nutrition information per serving
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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