Grilled Pork Tenderloin Sandwiches
Tiempo Total45 mins
DificultadFácil
Porciones6
Total Time45 mins
Skill LevelFácil
Servings6
Compartir
Ingrediente ClaveFilete De Lomo Rostizado Con Ajo Y Finas HierbasAcerca deMeet 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!
Vamos a cocinarSigue las instrucciones a continuación, enciende la cocina y ¡a cocinar!
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Ingrediente ClaveFilete De Lomo Rostizado Con Ajo Y Finas Hierbas
Recipe by
Ingredientes
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
Ingrediente ClaveFilete De Lomo Rostizado Con Ajo Y Finas Hierbas
Filete De Lomo Rostizado Con Ajo Y Finas HierbasIngrediente ClaveFilete De Lomo Rostizado Con Ajo Y Finas HierbasInstrucciones
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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