Monday, June 8, 2009

Delicious Pork Sannies

My sister-in-law served the most delicious pork sandwiches for lunch at my neice's birthday party. They are great to have for dinner, serve at a group gathering, or a way to use leftover pork. Serve buffet style so everyone can fix their own sandwich along with salad, chips, and fruit for a perfect meal.
Pork Sannies

For the sandwiches
Ina Garten's recipe for herb-marinated loin of pork from Back to Basics:

  • Pork tenderloin, sliced (recipe below)
  • Ciabatta bread or rolls, brushed with olive oil and broiled until lightly browned
  • Buffalo mozzarella, sliced
  • Tomatoes, sliced
  • Arugula
  • Good pesto, homemade or a good store-bought one (Whole Foods has a great pesto in their deli department although they don't sell it on the shelves, you have to ask for it)

Grated zest of one lemon
3/4 cup freshly squeezed lemon juice (I think she skipped this)
1/2 cup olive oil, plus extra for the grill
2 T minced garlic (6 cloves)
1 1/2 T minced fresh rosemary leaves
1 T chopped fresh thyme
2 t Dijon mustard
Kosher salt
3 pork tenderloins, 1 lb each
Freshly ground black pepper

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze the air out of the bag. Marinate in the refrigerator overnight, or at least 3 hours but preferably overnight.

When you're ready to cook, preheat the grill. Be sure to brush the grill with some oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that stick to the meat. Sprinkle generously with salt and pepper, then grill, turning a few times to brown on all sides, for 15-25 minutes--until the meat registers 137 degrees at the thickest part.

Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2 inch thick diagonal slices. The thickest part will be pink(it's just fine) and the thinnest part will be well done. Season with salt and pepper and serve with the juices that collect on the platter.

1 comment:

Erika said...

Hmmmm....this may be on the menu for the week!