Grilled Pork Tenderloin Sandwiches
Paprika- and cumin-spiced grilled pork tenderloin — tucked into a baguette with red onion, arugula and tangy garlic mayo — will take your sandwich game to the next level. And, it couldn’t be easier! Dovetailing Tip: Use the remaining pork tenderloin from day 2 for today's sandwiches.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 216
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 216
1/2 red onion, thinly sliced, separated into rings
1/2 cup mayonnaise
2 cloves garlic, finely grated
juice of 1 lemon
kosher salt
8 ounces shishito peppers
1 teaspoon extra-virgin olive oils, plus more for the grill
1 pork tenderloin (1 1/4 to 1 1/2 pounds)
freshly ground pepper
1 tablespoon smoked spanish paprika
1 teaspoon ground cumin
2 cups baby arugula
1 baguette, cut into 4 pieces and split
Directions:
Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.
Source: foodnetwork.com
Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
