I have to admit, while I was eating the previous recipe for roasted vegetable quinoa for dinner, I made this sandwich for my husband Tom. I had to fill him up so we could watch food shows on TV that night. He refuses to watch food related TV if I make a vegetarian meal or soup/salad for dinner. Anyways, this is one of his favorites.
The key is the spicy sauce. I make this Serrano chili sauce, adapted from a Bobby Flay recipe, all the time. Tom uses it on sandwiches during the week or even as a dip. This sauce is not for beginners, its very spicy! but has a nice balance of sweet and acid. My sister-in-law Katie will admit when she put it on her burger, she started to breathe fire :) However, if you enjoy spicy food, this is a must try recipe~!
Spicy Pork Tenderloin Sandwich
Serve 2 people or 1 Tom
Ingredients:
Serrano Sauce:
10 Serrano chili peppers (you can substitute jalapeno if you cannot find serranos)
1 small red onion-chopped
1/4 cup plus 2 tbsp canola oil
Kosher Salt
1/2 cup rice wine vinegar
1/4 cup chopped fresh cilantro
2 tbsp honey
Juice of 1 lime
1. Preheat oven to 400 degrees F.
2. Combine the onion and serranos in a small baking dish, toss with 2 tbsp canola oil and season with salt. Roast in the oven until the onion is soft and the serranos are golden brown and blistered; 15-20 minutes.
3. Transfer mixture to a blender, add the vinegar, cilantro, honey, lime an salt to taste; blend until smooth. With the motor running slowly add in 1/4 cup canola oil and blend until emulsified. This can be refrigerated 2-3 days and served at room temperature or chilled.
Sandwich:
1 lb pork tenderloin
Salt and pepper-to taste
Fresh arugula or mixed greens
1 ripe tomato
4-6 slices provolone or mozzarella cheese
1 loaf of Italian bread or french bread-
I used a 12" Italian Hero
1. Preheat oven to 400 degrees F. On a baking sheet place pork tenderloin, coat with a little olive oil and season with salt and pepper. Roast until 137 degrees F at the thickest part; about 20 minutes. Remove from oven and set aside to rest.
**** You can make this sandwich with any leftover pork tenderloin or pork chops you have. I sometimes make the pork ahead of time or the day before. You use warm or cold pork for the sandwich.
2. While the pork is resting, cut the bread in half lengthwise and place in the oven cut side down to toast. Once the bread is lightly toasted, turn it over and add the cheese. Place back in the oven for 1-2 minutes until cheese has melted. Remove from oven.
3. Once the pork has rested (at least 10 minutes), cut into thin slices.
4. Assemble the sandwich by adding spicy sauce onto both sides of bread and cheese, then pork slices, tomato and lettuce. Cut in half, grab a glass of water and enjoy!
I have to admit, while I was eating the previous recipe for roasted vegetable quinoa for dinner, I made this sandwich for my husband Tom. I had to fill him up so we could watch food shows on TV that night. He refuses to watch food related TV if I make a vegetarian meal or soup/salad for dinner. Anyways, this is one of his favorites.
The key is the spicy sauce. I make this Serrano chili sauce, adapted from a Bobby Flay recipe, all the time. Tom uses it on sandwiches during the week or even as a dip. This sauce is not for beginners, its very spicy! but has a nice balance of sweet and acid. My sister-in-law Katie will admit when she put it on her burger, she started to breathe fire :) However, if you enjoy spicy food, this is a must try recipe~!
Spicy Pork Tenderloin Sandwich
Serve 2 people or 1 Tom
Ingredients:
Serrano Sauce:
10 Serrano chili peppers (you can substitute jalapeno if you cannot find serranos)
1 small red onion-chopped
1/4 cup plus 2 tbsp canola oil
Kosher Salt
1/2 cup rice wine vinegar
1/4 cup chopped fresh cilantro
2 tbsp honey
Juice of 1 lime
1. Preheat oven to 400 degrees F.
2. Combine the onion and serranos in a small baking dish, toss with 2 tbsp canola oil and season with salt. Roast in the oven until the onion is soft and the serranos are golden brown and blistered; 15-20 minutes.
3. Transfer mixture to a blender, add the vinegar, cilantro, honey, lime an salt to taste; blend until smooth. With the motor running slowly add in 1/4 cup canola oil and blend until emulsified. This can be refrigerated 2-3 days and served at room temperature or chilled.
Sandwich:
1 lb pork tenderloin
Salt and pepper-to taste
Fresh arugula or mixed greens
1 ripe tomato
4-6 slices provolone or mozzarella cheese
1 loaf of Italian bread or french bread-
I used a 12" Italian Hero
1. Preheat oven to 400 degrees F. On a baking sheet place pork tenderloin, coat with a little olive oil and season with salt and pepper. Roast until 137 degrees F at the thickest part; about 20 minutes. Remove from oven and set aside to rest.
**** You can make this sandwich with any leftover pork tenderloin or pork chops you have. I sometimes make the pork ahead of time or the day before. You use warm or cold pork for the sandwich.
2. While the pork is resting, cut the bread in half lengthwise and place in the oven cut side down to toast. Once the bread is lightly toasted, turn it over and add the cheese. Place back in the oven for 1-2 minutes until cheese has melted. Remove from oven.
3. Once the pork has rested (at least 10 minutes), cut into thin slices.
4. Assemble the sandwich by adding spicy sauce onto both sides of bread and cheese, then pork slices, tomato and lettuce. Cut in half, grab a glass of water and enjoy!
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