Roasted Pork Tenderloin Sandwiches

This recipe comes from my old roomie, Mimi. We roomed together at the University of Montevallo and have been good friends now for over 30 years. Very simpatico. There is an island named after us called Meama-Vicka Island, but that is another story. She is an amazing cook and I've gotten a lot of ideas from her. She made this pork for us one afternoon when we were at the beach together and I have made it many times since. It is easy and yummy! I don't even remember the exact seasonings she used. Just use your favorites.

Roasted Pork Tenderloin Sandwiches

1 pork tenderloin
Cavender's Greek Seasoning
Colonel Paul's Cajun Seasoning
salt and pepper to taste
Hoagie rolls
favorite sandwich condiments, such as mustard, mayo, banana pepper slices, olives, etc

Line a baking dish with foil. Season the tenderloin with your favorite seasonings. Bake at 450° for about 30 minutes. Let rest for about 10 minutes. Slice.


If you line the baking dish with foil, it cuts out a lot of mess.

Season generously with seasonings on the top and bottom.

Cooking at a high temperature browns it beautifully and really brings out the flavor.

Crusty brown on the outside and moist on the inside. Slice and enjoy!

Mini Reuben Sandwiches

This sandwich recipe uses biscuit dough instead of bread and it makes a neat little sandwich which is great anytime. It is really good to pack in a lunch box. They are great served with mustard and a pickle.

Mini Reuben Sandwiches

2 cans Pillsbury Grands Golden Homestyle Buttermilk biscuits (total of 20 biscuits)
1/2 lb corned beef, sliced
1 can sauerkraut (you will not use the whole can)
sliced or shredded cheese (I used Swiss)
1 egg, beaten
poppy seeds

1. On a floured surface, roll out each round of biscuit dough.
2. Top half of them with corned beef, folded into quarters, then sauerkraut, then cheese.
3. Brush edges with egg and top each with another biscuit.
4. Seal edges with a fork and brush with beaten egg. Sprinkle with poppy seeds.
5. Bake at 400 for 15- 20 minutes or until golden brown.


Roll out each biscuit round on a floured surface:

Top with corned beef and sauerkraut:

Then top with cheese and brush edges with egg:

Place a biscuit on top of each one and seal with a fork. Brush with egg and sprinkle with poppy seeds. Bake at 400 for 15-20 minutes...

...or until golden brown:

This sandwich could also be made with other fillings.

Shrimp Guacamole Wraps

This recipe combines some unusual ingredients and is delicious. You could use a ready-made guacamole to save time if you wanted to.

Shrimp Guacamole Wraps

1 lb raw, peeled shrimp
2 tbsp butter
1 tsp minced garlic
1/2 tsp Cavendar's seasoning
1/4 tsp pepper
1 avocado, peeled and chopped
1/2 cup sour cream
1/2 tsp salt
1/4 cup fresh cilantro, chopped
1 cup cooked corn
1 cup cooked black beans, rinsed and drained
chopped lettuce
flour tortillas

Whisk together avocado, cilantro, salt, and pepper until smooth.
(You could also add jalapeno, onion, tomatoes, and/or lime juice).

Melt butter in a skillet, add garlic, and saute shrimp until done, about 5 minutes. Add seasonings while cooking.

Have your filling ingredients ready:

Warm the tortillas in an ungreased skillet on medium heat for about 15 seconds on each side:

Slather on the guacamole:

Then the lettuce and shrimp:

Then the black beans and corn. I also added a little extra guacamole:

Roll up the tortilla. I didn't fold in each end because I decided to wrap it in parchment paper.
This makes it easier to eat, and is also great if you are taking them somewhere:

Roll as shown:

Then slice in half through the parchment.

Very easy and very nutritious.