- dried oregano - 1 teaspoon
- Ground coriander - 3/4 Teaspoons
- Salt and ground pepper - - To taste
- pork tenderloin - 2 pieces (550 g each)
- Balsamic vinegar - 2/3 Glass
- light brown sugar - 2 items. spoons
- mustard - 4 teaspoons
- buns for sandwiches - 8 pieces
- red onion - 1 piece
Preheat the oven to 220 degrees. Lightly oil the baking mold, set aside. In a small bowl, mix oregano, coriander, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Evenly grease the mixture with pork tenderloin. Pour the pork into a prepared form. In a small saucepan bring the vinegar and brown sugar to a boil over high heat, cook, stirring, until the mixture is reduced to 1/2 cup, about 3 minutes. Remove from heat. Bake pork for 5 minutes, then grease it with 1/3 of the balsamic mixture. Bake for another 5 minutes, then grease the remaining mixture. Continue to bake for about 10 minutes. Remove from the mold and allow to cool for 10 minutes. Cut into slices 6 mm thick. Lubricate the halves of the rolls with mustard, then lay a slice of pork and onions. Cover the second half with a bun.
Servings: 4