Pork Tenderloin Breakfast Sandwich


  • 1 lb Meyer Heritage Duroc Pork Tenderloin
  • 1 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 1/2 tsp Rubbed sage
  • 1/4 tsp Dried thyme
  • 1/4 tsp Ground nutmeg
  • 1/4 tsp Ground ginger
  • 2 tsps Canola oil
  • 4 English muffins
  • 2 ozs Shredded cheddar cheese
  • 4 Tomato slices
  • Salt and pepper to taste


1. Slice tenderloin into 1/2-inch thick rounds and place in a single layer on a plate.

2. In a small bowl, combine onion and garlic powder, sage, thyme, nutmeg and ginger. Sprinkle seasoning over both sides of pork slices.

3. Heat oil in a non-stick skillet over medium heat. Add pork slices and cook for about 5 minutes per side or until lightly browned and cooked through.

4. Split and toast English muffins. Divide pork slices among muffin halves, top with cheese and microwave about 10 seconds to melt cheese.

5. Top with tomato slices, season with pepper and cover with remaining muffin halves.

6. Pork slices may be cooked a day ahead, refrigerated and reheated in microwave when ready to serve.