Tuscan Style Pork Tenderloin Sandwich

Maryann Brooklyn



★★★★★ 1 vote
20 Min
5 Min


6 Tbsp
olive oil, extra virgin
4 Tbsp
dijon mustard
2 Tbsp
lemon juice, fresh
2 Tbsp
worcestershire sauce
6 clove
garlic - minced
2 tsp
dried rosemary - crushed
1/2 c
kalamata olives - pitted
6 slice
unpeeled eggplant - 1/4 - inch thick
7 oz
roasted red peppers - sliced
4 slice
provolone cheese
loaf of italian bread, cut in half horizontally
1 lb
cooked pork tenderloin


1Heat a grill pan to med-high heat.

Combine olive oil, mustard, lemon juice, Worcestershire, garlic and rosemary in a food processor; cover. Process until smooth and thickened, about 1 minute.
Set aside 1/3 cup of mixture for eggplant.
Add olives to remaining mixture and reserve.
Brush eggplant with olive oil mixture.
Grill 2-3 minutes per side or until just tender.
Grill bread halves, cut side down, during last 1-2 minutes of grilling eggplant.
2To assemble sandwich, spread reserved olive mixture evenly over bottom half of bread; top with eggplant and cheese slices. Thinly sliced pork tenderloin; layer over cheese and top with roasted pepper slices and top half of bread.
3*Serving Suggestions
*Make topping ahead of time so flavors can blend.
*Roasted peppers can be marinated for extra flavor.
*Serve with cold bean salad if desired.

About this Recipe

Course/Dish: Pork, Sandwiches