Pork Tenderloin & Pickled Onion Sandwich

Today’s sandwich is a homemade concoction, that tries to capture my favorite flavors of Mexico in sandwich form. It combines sliced pork tenderloin (which we began our love affair with a few posts ago), homemade pickled red onions, cream cheese, and chipotle mustard, on pineapple/jalapeno bread from When Pigs Fly in Freeport. This bread is incredible…it’s so jammed up with pineapple, it’s almost like eating a sandwich made on two slices of fruitcake. This sandwich was a success, though I could’ve had it a little spicier, to balance out the intense sweetness of the fruit. Next time, I’ll ratchet the heat up by mixing some habaneros into the pickled onions, instead of the jalapenos I used.

Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. You could sub-in Black Bean Chipotle, for sure, for those that don’t like sweet sandwiches. I was trying to play off the tacos al pastor thing, though, so the pineapple was a big inspiration. Thanks for commenting!

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