10Ingredients
Calories
25Minutes

Focaccia was made to be split in two and layered with great sandwich fillings: Here, a grilled pork tenderloin joins roasted red pepper, fresh spinach and is laced with garlic mayonnaise for a two-fisted dinner sandwich.

Ingredients

  • 1 pork tenderloin
  • 1 tablespoon fresh sage
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon fresh marjoram
  • salt (to taste)
  • pepper (to taste)
  • 1 focaccia (9-inch-round, sliced horizontally in half)
  • 6 tablespoons garlic mayonnaise (roasted)
  • 4 ounces roasted red peppers, drained
  • 4 ounces fresh spinach leaves

Directions

  1. 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 15-20 minutes, turning to brown evenly, to an internal temperature of 145 degrees Fahrenheit. Remove from grill, set aside and allow to rest for 5-10 minutes.
  2. 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.
  3. Serves 4.
  4. *Roasted Garlic Mayonnaise--Purchased or homemade: Roast one large head of garlic (wrap in heavy foil, place in 350 degrees F. oven for 30 minutes; let cool and squeeze garlic from skins) and mix mashed garlic into 1 cup mayonnaise; cover and keep refrigerated.
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