Pork Pumpernickel Sandwiches

So I told my mother we were having pork sandwiches for supper last night and her comment was, “YUCK”. I said, “What do you mean yuck?” She said, “Penny makes pulled pork sandwiches and I don’t like them.” I said, “Mom, by all means, this is not the pulled pork Penny makes.”


1 lb pork tenderloin, sliced thin
Pumpernickel sandwich rolls
½ tsp garlic powder
½ tsp ground coriander
¼ tsp cumin
1 tsp oregano
Dash cayenne pepper
1 cup ketchup
3 Tbsp lemon juice
¼ cup brown sugar
¼ cup chopped red onion
2 Tbsp Worcestershire sauce
1 Tbsp Dijon Mustard
American cheese


In non-stick skillet, cook pork with garlic, coriander, cumin oregano and cayenne pepper until golden brown and juices run clear.

In small bowl, combine ketchup, lemon juice, brown sugar, onion, Worcestershire sauce and Dijon Mustard and mix well.

Once pork is cooked, drain any grease from skillet and add ketchup mixture. Bring to a simmer over medium heat; reduce heat and cook on low for about 15 minutes.

Slice Pumpernickel rolls through the center and toast, if desired, in toaster oven. Place one slice of American cheese on the bottom of the roll. Slop pork mixture on cheese slice and top with more Dijon mustard, if desired and plop top slice of roll on and yum.

© Crackerberries 2009