Mediterranean Grilled Tenderloin Focaccia Sandwiches
Grilled pork tenderloin teams up with focaccia bread, roasted red pepper, fresh spinach and garlic mayonnaise to make a terrific sandwich.
1 whole pork tenderloin
1 tablespoon fresh sage
2 teaspoons fresh thyme leaves
1 teaspoon fresh marjoram leaves
Salt and ground black pepper, to taste
1 (9-inch-round) focaccia , sliced horizontally in half
6 tablespoons roasted garlic mayonnaise*
1 (4-ounce) jar roasted red pepper, drained
4 ounces fresh spinach leaves
- Prepared medium-hot fire in grill.
- In small bowl mix together herbs, salt and pepper. Rub over tenderloin; grill tenderloin over direct heat for a total of 15 to 20 minutes, turning to brown evenly, to an internal temperature of 155°F (approximately 65°C). Remove from grill, set aside.
- Spread mayonnaise on one cut side of focaccia, top with red pepper pieces. Thinly slice tenderloin and layer on top of red pepper; top with spinach leaves. Close sandwich and cut into wedges to serve.
Makes 4 servings.
*Roasted Garlic Mayonnaise - Purchased or homemade: Roast one large head of garlic (wrap in heavy foil, place in 350°F (175°C) oven for 30 minutes; let cool and squeeze garlic from skins) and mix mashed garlic into 1 cup mayonnaise; cover and keep refrigerated.
Nutritional Information Per Serving (1/4 of recipe): Calories 510 calories Protein 42 grams Fat 17 grams Sodium 680 milligrams Cholesterol 105 milligrams Saturated Fat 5 grams Carbohydrates 44 grams.
Recipe provided courtesy of National Pork Board.