Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. In a small bowl, combine rosemary, thyme, 1/4 teaspoon salt and pepper. Sprinkle rosemary mixture evenly over pork; rub in with your fingers. Place pork on a rack in a shallow roasting pan. Roast, uncovered, 25 to 30 minutes or until an instant-read thermometer registers 145°F when inserted in center of the pork tenderloin. Cover with foil; let stand 15 minutes. Thinly slice pork.
Meanwhile, for caramelized onions, in a medium skillet heat oil over medium heat. Add onions, sugar and the remaining 1/4 teaspoon salt. Reduce heat to medium-low. Cook and stir 15 to 20 minutes or until onions are golden brown. Drain.
To assemble sandwiches, divide apple slices among cut sides of the bottom halves of the deli flats. Top with pork slices and caramelized onions. Spoon cranberry relish evenly over onions. Place tops of deli flats on sandwiches.