Smoked Paprika Tenderloin & Pimento Sandwich

Smoked Paprika Tenderloin & Pimento Sandwich

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

Pork Tenderloin Ingredients

  • 1 lb pork tenderloin
  • 2 Tbsp smoked paprika
  • 2 Tbsp brown sugar

Pimento Ingredients

  • 1 ½ cups sharp cheddar cheese, freshly shredded
  • 1/3 cup mayonnaise
  • 1-4 oz jar diced pimento peppers, drained
  • 1 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper (optional)

Sandwich Fixins

  • 8 slices brioche bread, thick sliced
  • 2 Tbsp butter
  • 8 leaves bibb lettuce
Directions:

1. Preheat oven to 350°F. 

2. In a small bowl, combine smoked paprika and brown sugar. Place pork tenderloin on a foil lined baking tray. Rub paprika mixture all over pork.  

3. Roast pork until it reaches an internal temperature of 145°F, about 15-20 minutes. Remove from oven and cool completely.  

4. In a medium bowl, combine cheddar cheese, mayonnaise, pimentos, Worcestershire sauce, and cayenne if desired. Mix until ingredients are evenly distributed.  

5. Thinly slice cooked tenderloin and season with salt and pepper.  

6. Toast and butter brioche slices and evenly distribute sliced pork. Top each with a quarter of the pimento cheese spread. Finish with bibb lettuce and second piece of bread.  

NOTE: Store bought pimento can be used instead of making scratch version. Any appropriately flavored pre-marinated pork tenderloin could also work in place of the smoked paprika seasoning. 
 
Nutrition Information:

● Protein | 37g
● Calories | 750
● Total Fat | 39g
● Saturated Fat | 16g 
● Trans Fat | 0g
● Cholesterol | 165mg
● Sodium | 890mg
● Total Carbs | 59g
● Dietary Fiber | 5g
● Total Sugars | 15g