| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/2 red onion, thinly sliced, separated into rings
- 1/2 cup mayonnaise
- 2 cloves garlic, finely grated
- Juice of 1 lemon
- Kosher salt
- 8 ounces shishito peppers
- 1 teaspoon extra-virgin olive oil, plus more for the grill
- 1 pork tenderloin (1 1/4 to 1 1/2 pounds)
- Freshly ground pepper
- 1 tablespoon smoked Spanish paprika
- 1 teaspoon ground cumin
- 2 cups baby arugula
- 1 baguette, cut into 4 pieces and split
Instructions
- Preheat a grill to medium high. Soak the red onion in a bowl of ice water. Mix the mayonnaise, garlic, lemon juice and a pinch of salt in a small bowl; refrigerate until ready to use. Toss the peppers with the olive oil and a pinch of salt in a large bowl and set aside.
- Season the pork with salt, pepper, the paprika and cumin and rub all over. Brush the grill grates 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. Remove to a plate. Grill the pork, turning occasionally, until well marked and just cooked through, 12 to 15 minutes; remove to a cutting board to rest, 5 minutes.
- Drain the red onion and blot dry. Thinly slice the pork and arrange on the baguette bottoms. Top with some of the garlic mayonnaise, then the red onion, arugula and bread tops. Serve with the shishito peppers; season with salt.
Nutrition Facts
| Calories | 670 |
| Total Fat | 27 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 89 milligrams |
| Sodium | 1250 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 6 grams |
| Protein | 43 grams |
| Sugar | 3 grams |
| Calories | 670 |
| Total Fat | 27 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 89 milligrams |
| Sodium | 1250 milligrams |
| Carbohydrates | 65 grams |
| Dietary Fiber | 6 grams |
| Protein | 43 grams |
| Sugar | 3 grams |
Reviews
I made this with pickled red onions instead and substituted with thinly sliced radish instead of arugula and omitted shishito peppers since I didn’t have any on hand. The sandwich still came out absolutely delicious. The aioli was indeed amazing. Me and my husband kept drizzling more aioli with every bite!
This recipe is delicious and easy. Because shishitos weren’t available, I substituted Anaheim peppers. The aioli is fantastic!
This was delicious. The Aioli was so so good, we ended up dipping just leftover bread in it after.
I like this with Kaiser rolls or Mexican bolillos
So good and simple! Garlic Mayo was a great touch. I love shishitos but I did not make with this.
Love the flavor combination of this sandwich! Easy to make!
The only way to make pork tenderloin in the summer! The pork on its own is delish and with the mayo dip it is even tastier! Love this sandwich.
This sandwich is delicious! We made it exactly as the recipe states but used a hoagie roll instead of a baguette for softness. The flavors were incredible and we can’t wait to have it again tonight. My husband doesn’t like sandwiches but he keeps asking for this one. Thanks Food Network! This is going in my favorites file!