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Name: Italian Pork Sandwiches
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 4 teaspoons Ground Fennel; 4 teaspoons Dried Rosemary; 2 teaspoons Dried Oregano; 2 teaspoons Garlic Salt; 2 teaspoons Kosher Salt; Black Pepper; 2 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 Red Bell Peppers sliced

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INGREDIENTS

4 teaspoons Ground Fennel
4 teaspoons Dried Rosemary
2 teaspoons Dried Oregano
2 teaspoons Garlic Salt
2 teaspoons Kosher Salt
Black Pepper
2 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 Red Bell Peppers ; sliced

INSTRUCTIONS

1) Preheat the oven to 350 degrees.

2) Combine the fennel, rosemary, oregano, garlic salt, 1 tsp. kosher salt, and a generous amount of black pepper in a small bowl.

3) Slice the pork tenderloin 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, 18-20 minutes.

4) 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, 15-30 seconds. Set aside.

5) Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.

6) Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.

7) Add the arugula to a bowl, then drizzle over the remaining 3 tbl. olive oil and the balsamic vinegar and toss to combine.

8) 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.

NOTES

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Italian Pork Sandwiches

4 teaspoons Ground Fennel
4 teaspoons Dried Rosemary
2 teaspoons Dried Oregano
2 teaspoons Garlic Salt
2 teaspoons Kosher Salt
 Black Pepper
2 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 Red Bell Peppers sliced

1)  Preheat the oven to 350 degrees.

2)  Combine the fennel, rosemary, oregano, garlic salt, 1 tsp. kosher salt, and a generous amount of black pepper in a small bowl.

3)  Slice the pork tenderloin 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, 18-20 minutes.

4)  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, 15-30 seconds.  Set aside.

5)  Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.

6)  Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl.  Season with black pepper.

7)  Add the arugula to a bowl, then drizzle over the remaining 3 tbl. olive oil and the balsamic vinegar and toss to combine.

8)  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.

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Nutrition

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Serving Size: 1 Serving (237g)
Recipe Makes: 6 Servings

Calories: 372
Calories from Fat: 150 (40%)

Amt Per Serving		% DV

	Total Fat 16.7g	22 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.7g
Cholesterol 104.1mg		32 %
Sodium 1003.3mg		35 %
Potassium 730.4mg		19 %
Total Carbohydrate 20.5g		6 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 17.8g
Protein 34.2g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 372

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