| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 4 teaspoons ground fennel
- 4 teaspoons dried rosemary
- 2 teaspoons dried oregano
- 2 teaspoons garlic salt
- 2 teaspoons kosher salt
- Freshly ground black pepper
- Two 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 roasted red bell peppers, sliced
Instructions
- Preheat the oven to 350 degrees F.
- Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
- Slice the pork tenderloins 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 F, 18 to 20 minutes.
- 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 to 30 seconds. Set aside.
- Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
- Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
- Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 783 |
| Total Fat | 34 g |
| Saturated Fat | 6 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 101 mg |
| Sodium | 900 mg |
Reviews
This is a lovely sandwich, and I’m not a mayonnaise fan (the lemon and garlic are a nice touch). The key is using good bread. I’ve made it a couple of times and for me, it doesn’t have to be ciabatta, just as long as it’s good quality (I liked a French roll actually).
Excellent flavor. The bread was too slippery with the dressed arugula. I think I might carve out the ciabata bread and make a pocket for the sandwich. My store didn’t have ciabata rolls so I used bread and maybe it was thicker. The tenderloin was perfect….I used Italian seasoning and cooked until 140°. Excellent.
Made this entree yesterday and did enjoy the flavor! I do however; find that ciabatta buns are a bit too much bread….will try and look for a bun something in between hamburger buns and ciabatta bread…I’m certain there’s something out there. Anyway, came together quickly and was tasty, thanks Ree!
Super easy to do. Only thing I changed was I added tomatoes, and shaved Asiago cheese. Came out awesome.
The mayonnaise was so good and light! But the rub made everything just fantastic! MAKE this!
skipped the arugula and used sautéed red peppers…so delicious!!! Ree has never let me down, but this was even better than expected!!!
These sandwiches are phenomenal!
These were fabulous! We also seasoned the pork using only Italian seasoning, just because we were in a hurry. Next time we will follow the recipe. The combination of the flavored mayonnaise with the arugala really makes this sandwich special. Our only other change was to serve these on slider buns. They are the perfect size for the pork slices and work fantastically on game days!
This was a fairly easy recipe that resulted in a great new sandwich to put in our dinner rotations! For my tastes was a little on salty side but easy enough to swap out garlic salt for garlic powder or just reduce amount of kosher salt used in the spice rub for the loin. Will definitely make again as I do with most of Ree’s recipes.
Great sandwich!