Cold Pork Tenderloin

Cold Pork Tenderloin




  • 3 to 4 lbs pork tenderloin
  • Freshly ground black pepper
  • 1/4 cup Tabasco Soy Sauce
  • 3 Tbsp olive oil


Rub the meat generously with the pepper, soy and olive all and let sit for one hour. Place the tenderloins on a rack in a roasting pan and roast at 425° F for 15 to 20 minutes. (They can also be grilled.) Do not overcook them. Cool slightly before slicing thinly. They can be refrigerated until ready to serve. To make sandwiches, put the sliced pork on small rolls spread with a mixture of mayonnaise, Dijon mustard, olive oil, garlic powder and paprika.

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