Pork Tenderloin Sandwiches with Herb Aioli and Arugula

Step 1

For The Herb Aioli

Step 2

Smash 1 clove of garlic and remove the peel.

Step 3

Using the side of your knife and 1/4 teaspoon of salt, press and push until it becomes a paste.  Add the garlic it to a medium sized bowl.

Step 4

Add anchovy paste, mayonnaise, Greek yogurt (non-fat, low or full fat),  add the zest of 1 lemon and 3 tablespoons of fresh lemon juice, 2 tablespoons of  fresh and finely chopped basil and 2 tablespoons of very finely chopped chives.

Step 5

Add a bit of coarsely ground black pepper, to taste.

Step 6

Whisk to combine.

Step 7

Check for seasoning and adjust with salt and pepper if necessary.

Step 8

Refrigerate until ready to use.

Step 9

For the Pork

Step 10

Make a dry rub.  To get the most flavor, I suggest a little toasting of your fennel seeds.

Step 11

Put 1 tablespoon of fennel seeds directly onto a fry pan and heat on medium high.  Toast just until you can start to smell the fennel, about 3 minutes.

Step 12

Add the lightly toasted fennel seeds with 1 teaspoon crushed red pepper flakes and crush them with a mortar and pestle or spice grinder until coarsely ground.  If you don't have either tool, you can smash them up with the blunt side of a kitchen mallet or similar item. (Try putting everything into a plastic bag and smashing with a fry pan.)

Step 13

Next add 3/4 teaspoons of kosher salt, mix to combine.

Step 14

Rub the mixture all over the pork.  You can let it sit for up to 1 hour or refrigerate, covered up to 8 hours.

Step 15

Prepare a grill for medium heat.

Step 16

Brush your clean grill with oil and heat.

Step 17

Once hot, grill the pork, turning every 4 minutes until lightly charred on all sides.

Step 18

It's done when the internal temperature reaches 130° (Total cooking time about 20 minutes for a 1 1/2 lb pork tenderloin)

Step 19

Let the pork rest about 15 minutes.

Step 20

Slice into 1/4 inch thick pieces.

Step 21

To assemble:

Step 22

Grill the bread on both sides until lightly toasted, about 1 minute.

Step 23

Spread the herb aioli generously on each piece of bread, then add the arugula and top with sliced pork.

Step 24

Garnish top with the chopped basil, chives and a squeeze of fresh lemon juice. Serve with lemon wedges and extra aioli and red pepper flakes.

Step 25

Enjoy!

Step 26

Karen Harris https://www.bittersaltysoursweet.com

Step 27

Very closely adapted from a recipe from Bon Appetit