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Dinner recipe · from the recipe book

Pork Tenderloin Torta-Style Melts with Pickled Jalapeño

Cumin-and-oregano seared pork tenderloin with melty queso fresco, smashed lime avocado and tangy quick-pickled onion and jalapeño on crisp toasted whole-grain bread.

Pork Tenderloin Torta-Style Melts with Pickled Jalapeño

Ingredients

  • 1 lb500 gPork tenderloincut into 1/2-inch medallions and pounded thin
  • 8 slices256 gWhole-wheat bread
  • 1 whole200 gAvocado
  • ⅔ cup crumbled80 gQueso frescocrumbled
  • ½ cup chopped80 gRed onionthinly sliced
  • 1 whole14 gJalapeñothinly sliced
  • 2 tbsp30 gApple cider vinegar
  • ½ lime, juiced20 gLime juice
  • 1¼ cups chopped60 gRomaine lettuceshredded
  • ½ cup chopped8 gFresh cilantrochopped
  • 1½ tsp3 gGround cumin
  • 2 tsp2 gDried oregano
  • ¾ tsp2 gGarlic powder
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gCanola oil

Steps

  1. Make the quick pickle first: toss the red onion and jalapeño with the cider vinegar and half of the salt in a small bowl and set aside for at least 15 minutes.
  2. Season the pork: mix the cumin, oregano, garlic powder, black pepper and the remaining half of the salt, then rub it over the pork tenderloin medallions.
  3. Make the avocado spread: mash the avocado with the lime juice and cilantro until chunky.
  4. Heat half of the canola oil in a large skillet over medium-high heat. Sear the pork 2 to 3 minutes per side until it reaches 145°F (63°C), then move it to a plate and rest 3 minutes.
  5. Assemble: lay out the bread slices, spread the avocado spread on four slices, top with the pork, the queso fresco, the romaine and the drained pickled onion and jalapeño, and close with the remaining bread slices.
  6. Wipe the skillet, heat the remaining half of the canola oil over medium heat, and toast the sandwiches 2 to 3 minutes per side, pressing with a spatula, until golden and the cheese softens.
  7. Slice the sandwiches in half and serve hot.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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