Pork Tenderloin Street Corn Sandwich


  1. Slice the pork tenderloin into very long flat thin slices and place in the birria to marinate for minimum of 3-4 hours.
  2. Combine the ranch and chipotle and blend together in food processor and reserve.
  3. Place the corn and jalapeno mixture into hot sauté pan and heat up with the chimichurri.
  4. Fry cheese curd until golden.
  5. Grill pork on a very hot grill for about 45 seconds.
  6. Coat the demi baguette with the butter flavors oil and grill until nice and toasted and place grilled pork on toasted baguette. Add the hot corn, jalapeno, and chimichurri mixture on top of the pork. Place cheese curds on top of the corn mixture.
  7. Garnish with the chopped cilantro and top with the queso fresco.
  8. Fry pickle fries and place on side of sandwich with the chipotle ranch dipping sauce on the side.


  • 1 Delancey Street Deli® demi baguettes
  • 6 oz Allegiance® Pork. Tenderloin
  • 4 oz Contigo® birria marinade
  • 3 oz Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb
  • 3 oz Entice® Aptz White Cheddar Fried Curd
  • 3 tbsp Contigo® Chimichurri Sauce
  • 3 tbsp Contigo® Cheese, Queso Fresco Crumble
  • 2 tbsp Peak Fresh Produce® Cilantro, Fresh
  • 4 tbsp Brilliance Butter Flavored Oil
  • 5 oz Entice® Pickle Fries
  • 4 oz Village Garden® Ranch Dressing
  • 1 tsp Contigo® Pepper(s), Chipotle in Adobo Sauce