Tuscan Style Pork Tenderloin Sandwich
6 Tbspolive oil, extra virgin
4 Tbspdijon mustard
2 Tbsplemon juice, fresh
2 Tbspworcestershire sauce
6 clovegarlic - minced
2 tspdried rosemary - crushed
1/2 ckalamata olives - pitted
6 sliceunpeeled eggplant - 1/4 - inch thick
7 ozroasted red peppers - sliced
4 sliceprovolone cheese
1loaf of italian bread, cut in half horizontally
1 lbcooked pork tenderloin
How to Make Tuscan Style Pork Tenderloin Sandwich
- Heat 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.
- To 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.
- *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.