Grillin’ And A-Chillin’😎
Are you aching to get your grill on? It’s that time of year, hooray😁! This recipe was inspired by my need to kick the outdoor cooking habit back into high gear. That and my desire to use some of my spring garden crops 👩🏻🌾. Yes, once again, a recipe that features my favorite, peppery baby arugula and herbs from our garden. This is such a delicious combination of grilled pork tenderloin 🐖(you know…….” it’s the other white meat”), then sliced and laid atop grilled bread, then, slathered in a most delicious herb and lemon flavored aioli. This is seriously, a perfect sauce, if I do say so myself. It’s a great summer lunch or dinner idea. Try these Grilled Pork Tenderloin Sandwiches with Herb Aioli and Baby Arugula. It’s super easy and surprisingly inexpensive too. So dust off the grill and get to grillin’ and a-chillin’!
My dad was the king 👑 of the Un-Grilled Pork Tenderloin Sandwiches. My version bares no resemblance to the one that he was famous for. His specialty, a pork tenderloin that was pounded, breaded and deep fried. Now mind you……nothing wrong with that! It was awesome 👏 . They were big as the plates they were served on! It’s a popular mid-western way to enjoy pork tenderloin. This grilled version, oh, so California. Our family is a mixed lot, some in California and some in Illinois. For us, it’s okay to love the Cubs and the Dodgers. But apparently, it’s not okay to love the White Socks and the Angels. I am pretty sure you can love your pork tenderloin either way!
If you’re familiar with pork tenderloin, then you know that it can be dry. With this recipe, you’re guaranteed to have a delicious porking experience. Here’s the mind-blowingly scrumptious, easy and gorgeous 😋 recipe. This is a hit, right out of the ballpark! ⚾️
For The Herb Aioli
Smash 1 clove of garlic and remove the peel. Then, using the side of your knife and 1/4 teaspoon of salt, press and push until it becomes a paste.
Add the garlic it to a medium sized bowl. Next, add 3/4 teaspoon of anchovy paste, 1/4 cup mayonnaise, 1/4 cup Greek yogurt (non-fat, low or full fat), add the zest of 1 lemon and 3 tablespoons of fresh lemon juice. Next add 2 tablespoons of fresh and finely chopped basil and 2 tablespoons of very finely chopped chives. Add a bit of coarsely ground black pepper, to taste. Whisk to combine. Check for seasoning and adjust with salt and pepper if necessary. Refrigerate until ready to use. It’s so good, you’ll want to start eating it with a spoon!
For the Pork 🐷
First, make a dry rub. To get the most flavor, I suggest a little toasting of your fennel seeds. To toast, just put 1 tablespoon of fennel seeds directly onto a fry pan and heat on medium high. Toast just until you can start to smell the delicious fennel, about 3 minutes.
Add the lightly toasted fennel seeds with 1 teaspoon crushed red pepper flakes and crush them with a mortar and pestle or spice grinder until coarsely ground. Next add 3/4 teaspoon of kosher salt, mix to combine.
After running spices through spice grinder
Rub the mixture all over the pork. You can let it sit for up to 1 hour uncovered or refrigerate, covered, up to 8 hours.
Prepare a grill for medium heat. Brush your clean grill with oil and heat. Once hot, grill the pork, turning every 4 minutes until lightly charred on all sides.
It’s done when the internal temperature reaches 130° . Total cooking time about 20 minutes for a 1 1/2 lb pork tenderloin. Let the pork rest about 15 minutes. Then slice into 1/4 inch thick pieces.
Grill the bread on both sides until lightly toasted, about 1 minute per side, depending on the heat of your grill. Watch it carefully.
How To Build And Serve These Grilled Pork Tenderloin Sandwiches
Spread the herb aioli generously on each piece of bread, then add the arugula and top with sliced pork.
Garnish Grilled Pork Tenderloin Sandwiches on top with the chopped basil, chives and a squeeze of lemon. Oh my, delish!
Pork Tenderloin Sandwiches with Herb Aioli and Arugula
Ingredients
Herb Aioli
- 3/4 teaspoon anchovy paste
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt (non-fat or full)
- zest of 1 lemon, plus 3 tablespoons lemon juice
- 1 garlic clove
- 2 tablespoons fresh and finely chopped basil (plus extra for garnish)
- 2 tablespoons fresh and finely chopped chives (plus extra for garnish)
- 1/4 teaspoon salt
- 1/8 teaspoon cracked black pepper
For the Pork Tenderloin
- 1 1/2 lbs pork tenderloin (1 1/2 lbs)
- vegetable oil for grill
- 1 tablespoon fennel seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon kosher salt
- 1/2 or 1 small ciabatta (or similar) loaf
- 1 1/2 cups baby arugula, washed
Garnish
- chopped fresh basil, chives and lemon wedges
Instructions
For The Herb Aioli
- Smash 1 clove of garlic and remove the peel.
- Using the side of your knife and 1/4 teaspoon of salt, press and push until it becomes a paste. Add the garlic it to a medium sized bowl.
- Add anchovy paste, mayonnaise, Greek yogurt (non-fat, low or full fat), add the zest of 1 lemon and 3 tablespoons of fresh lemon juice, 2 tablespoons of fresh and finely chopped basil and 2 tablespoons of very finely chopped chives.
- Add a bit of coarsely ground black pepper, to taste.
- Whisk to combine.
- Check for seasoning and adjust with salt and pepper if necessary.
- Refrigerate until ready to use.
For the Pork
- Make a dry rub. To get the most flavor, I suggest a little toasting of your fennel seeds.
- Put 1 tablespoon of fennel seeds directly onto a fry pan and heat on medium high. Toast just until you can start to smell the fennel, about 3 minutes.
- Add the lightly toasted fennel seeds with 1 teaspoon crushed red pepper flakes and crush them with a mortar and pestle or spice grinder until coarsely ground. If you don't have either tool, you can smash them up with the blunt side of a kitchen mallet or similar item. (Try putting everything into a plastic bag and smashing with a fry pan.)
- Next add 3/4 teaspoons of kosher salt, mix to combine.
- Rub the mixture all over the pork. You can let it sit for up to 1 hour or refrigerate, covered up to 8 hours.
- Prepare a grill for medium heat.
- Brush your clean grill with oil and heat.
- Once hot, grill the pork, turning every 4 minutes until lightly charred on all sides.
- It's done when the internal temperature reaches 130° (Total cooking time about 20 minutes for a 1 1/2 lb pork tenderloin)
- Let the pork rest about 15 minutes.
- Slice into 1/4 inch thick pieces.
To assemble:
- Grill the bread on both sides until lightly toasted, about 1 minute.
- Spread the herb aioli generously on each piece of bread, then add the arugula and top with sliced pork.
Garnish top with the chopped basil, chives and a squeeze of fresh lemon juice. Serve with lemon wedges and extra aioli and red pepper flakes.
- Enjoy!
- Karen Harris https://www.bittersaltysoursweet.com
- Very closely adapted from a recipe from Bon Appetit
