2 Dinners from 1 Recipe! Grill/Roast 2 pork tenderloins:
Dinner 1: I served one of the tenderloins with grilled potatoes, tomato salad and arugula walnut pesto.
Dinner 2: Juicy Grilled Pork Tenderloin Sandwiches
Slice your chilled pork tenderloin thinly (actually easier to slice when cold). Saute some sweet onions and simmer with herbs, garlic and broth to make a yummy sauce to warm your thinly sliced pork tenderloin in before layering on your sandwich. I serve mine piled on a club or steak roll (4-6 inch-Italian style sandwich roll) with lots of the juicy onions, pesto, provolone cheese and whatever jarred peppers I have in the fridge. I always finish the sandwich off with a spoonful of the oniony broth which makes the sandwich juicy, yummy & messy! Drooling here ( :
3cupssweet onion (about 1 large onion)thinly sliced
1/2teaspoonkosher salt
1/4teaspoonpepper
2mediumwhole garlic cloves
1teaspoonfresh rosemary
1teaspoonfresh thyme
1cuplow-sodium chicken broth
6 (4-6 inch)Italian Style Sandwich Rolls
provolone cheeseoptional
basil pesto or arugula walnut pestooptional - recipe in blog
assorted jarred roasted/sweet/hot peppersoptional
Instructions
For Rub:
Add garlic, rosemary, thyme, olive oil, salt and pepper to food processor and process until it forms a pesto like texture.
Alternatively, Roast in Oven: Preheat oven to 425 degrees. Roast for 15-20 minutes or until internal temperature reaches 145 degrees. Remove to platter, tent with foil and allow to rest for 10-15 minutes before slicing.
Prepare Tenderloins:
Trim fat and silverskin from tenderloins. Rub all over with wet rub, cover and refrigerate for 2-hours or overnight.
Grill or Roast Tenderloins:
Grill: Preheat grill to medium-high heat. Grill covered, for 5 minutes on one side. Turn and grill, covered, for 5 minutes on other side. Turn burners to low and cook until internal temperature reaches 145 degrees. Remove to platter, tent with foil and allow to rest for 10-15 minutes before slicing.
Alternatively, Roast in Oven: Preheat oven to 425 degrees. Roast for 15-20 minutes or until internal temperature reaches 145 degrees. Remove to platter, tent with foil and allow to rest for 10-15 minutes before slicing.
For Sandwiches:
Heat oil over medium heat in large (about 12 inch) sauce pan (with lid). Add onions, salt and pepper and cook for about 5 minutes stirring frequently. Add garlic, rosemary, thyme and chicken broth, cover, reduce heat to low and allow to simmer for 25 minutes or until onions are soft.
Slice the chilled pork tenderloin very thinly and add to the juicy onions for a few minutes to warm up. Spread some pesto on each roll, add provolone cheese and a heap of pork and onions. Top with whatever peppers you like and drizzle on some extra broth.
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