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Farmer John
Grilled Pork Tenderloin Sandwiches
GrillingLunchTailgating
Grilled Pork Tenderloin Sandwiches
Total Time45 mins
Skill LevelBeginner
Servings6
Total Time45 mins
Skill LevelBeginner
Servings6

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Roasted Garlic & Herb Loin FiletKey IngredientRoasted Garlic & Herb Loin Filet
AboutMeet your new go-to sandwich of the summer—perfectly charred slices of our Garlic & Herb Pork Loin, tangy goat cheese, pickled jalapeños, and arugula on toasty ciabatta slathered with garlic aioli. Perfect for casual hangs or full-blown backyard feasts. Let’s eat!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
Recipe by

Ingredients
Key IngredientProduct ImageRoasted Garlic & Herb Loin Filet
 
1 Farmer John Garlic & Herb Pork Loin Filet
 
6 ounces  Mayonnaise
 
2 cloves  Garlic, minced
 
1 Lemon, freshly squeezed
 
1 teaspoon  Salt
 
1 teaspoon  Black Pepper
 
1 teaspoon  Smoked Paprika
 
6 ounces  Pickled Jalapeños
 
8 ounces  Goat Cheese
 
4 ounces  Arugula
 
6 Ciabatta Rolls or Baguettes, halved lengthwise
 
1 Optional: Small Red Onion, thinly sliced
Roasted Garlic & Herb Loin FiletKey IngredientRoasted Garlic & Herb Loin Filet
Directions
1Make aioli by mixing the mayonnaise, garlic, lemon juice, salt, black pepper, and paprika in a small bowl. Refrigerate until ready to use.
2Preheat the grill to medium high. Grill the pork loin, turning every 4 minutes until lightly charred on all sides and a thermometer inserted into the center registers 130°F, about 15–20 minutes. Let rest for 10 minutes, then cut pork loin into very thin slices.
3Grill bread halves on both sides until lightly charred and warmed through, about 1 minute per side.
4Spread about half an ounce of aioli over both halves of the bread. Layer the arugula, sliced pork, a dollop goat cheese, pickled jalapeños, and thinly sliced red onions, if using. Serve any remaining aioli alongside. Pro tip: Soak red onions in cold water and drain on a paper towel before serving to reduce the strong flavor.
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