Italian Pork Sandwiches
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 783
- Total Fat
- 34
- Saturated Fat
- 6
- Carbohydrates
- 63
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 40
- Cholesterol
- 101
- Sodium
- 900
- Total: 1 hr (includes cooling time)
- Active: 35 min
Ingredients
4 teaspoons ground fennel
4 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons garlic salt
2 teaspoons kosher salt
Freshly ground black pepper
Two 1-pound pork tenderloins
6 tablespoons olive oil
6 ciabatta rolls
1 clove garlic
1/2 cup mayonnaise
1 lemon, zested
5 cups arugula
2 tablespoons balsamic vinegar
3 jarred roasted red bell peppers, sliced
Directions
- Preheat the oven to 350 degrees F.
- Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
- Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
- To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
- Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
- Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
- Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
- Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.