Grilled Pork Tenderloin Sandwiches
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 670, total fat 27 G., saturated fats 5 G., proteins 43 G., carbohydrates 65 G., fiber 6 G., cholesterol 89 mg, sodium 1250 mg, sugar 3 G.
Calories 670, total fat 27 G., saturated fats 5 G., proteins 43 G., carbohydrates 65 G., fiber 6 G., cholesterol 89 mg, sodium 1250 mg, sugar 3 G.
Thin slices of tender grilled pork tenderloin make a delicious filling for hearty sandwiches. Top it with crispy red onion, zesty arugula, and garlicky mayonnaise, and serve with grilled shishito peppers. To soften the red onion flavor, soak the sliced rings in ice water. Assemble the sandwich on a quarter-slice of French baguette, and it's juicy and rich in flavor, enhanced by the shishito peppers. Despite their sweetness, these Japanese peppers are not without their own twist: about one in ten can be spicy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Half a red onion, thinly sliced, separate into rings
- 0.5 cup mayonnaise
- 2 cloves garlic, finely grated
- Juice of 1 lemon
- 220 g shishito peppers
- 1 tsp extra-virgin olive oil + extra for grilling
- 1 pork tenderloin (0.6-0.7 kg)
- 1 tbsp smoked Spanish paprika
- 1 tsp ground cumin
- 2 cups fine arugula
- 1 baguette, cut into 4 pieces and cut each horizontally and open
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Recipes with similar ingredients: red onion, mayonnaise, garlic, lemon juice, shishito pepper, pork tenderloin, paprika, cumin, arugula, baguette
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Soak the red onion in a bowl of ice water. In a small bowl, combine the mayonnaise, garlic, lemon juice, and a pinch of salt; refrigerate until ready to serve. In a large bowl, toss the shishito peppers with olive oil and a pinch of salt.
- Sprinkle the pork with salt, black pepper, paprika, and cumin, and rub the spices all over the surface. Brush the grill grate 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. Transfer to a plate. Grill the pork, turning occasionally, until charred and cooked through, 12 to 15 minutes; transfer to a cutting board and let rest, 5 minutes.
- Drain the red onion and pat it dry. Slice the pork thinly and arrange on the bottom halves of the baguette. Add a little garlic mayonnaise, then the red onion and arugula, and top with bread. Serve with shishito peppers and season with salt to taste.
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