Mediterranean Grilled Tenderloin Focaccia Sandwiches

Name: Mediterranean Grilled Tenderloin Focaccia Sandwiches
Total time: 25 min
Yield: 4 servings
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

Pork

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

servings:

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

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.
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.
Serves 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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