Beemster Smoked & Pork Tenderloin Sandwich

Type: Sandwich
Prep Time: 5 min.
Cook Time: 25 min.
Ready in: 30 min.
Servings: 4

Smoky, sweet & tart. These sandwiches are perfect for a weekend lunch.

Directions

  1. Preheat the oven to 425°F (220℃). Place pork on a foil-lined baking sheet and rub with olive oil. Season with salt and pepper and coat with 2 tbsp honey barbecue sauce.

  2. Roast the pork until the internal temperature reads 145°F (63℃) on a meat thermometer, about 17–20 min. Place on a cutting board to rest for 5 min. Preheat the broiler on high.

  3. When pork has rested, thinly slice. Lay bottom buns on a baking sheet and evenly divide remaining barbecue sauce over the buns. Top with apples, pork, and Beemster Smoked cheese. Set the broiler to high and broil the sandwiches until melted, 4–5 min. Finish with bun top.

Ingredients

  • 1 lb (450g) pork tenderloin

  • 1 tbsp olive oil

  • ½ cup (120ml) honey barbecue sauce

  • 4 kaiser rolls

  • 1 Granny Smith apple, cored and thinly sliced

  • 4 oz (113g) Beemster Smoked, thinly sliced

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Cheeses Mentioned

Smoked

Our young Beemster is naturally slow-smoked over hickory wood in the USA to create this exceptional take on smoked Gouda.

Pairs with:

Zinfandel or Chianti. Pasta with broccoli rabe and spicy sausage.
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