45 min
Grilled Pork Tenderloin Sandwiches
Recipe GLPR0065dc92620ed4
Succulent grilled pork tenderloins seasoned with fennel and red pepper spice, served on toasted ciabatta bread with a vibrant anchovy-basil aioli, fresh arugula, and bright lemon. A French-inspired sandwich that's tender, flavorful, and elegant enough for any occasion.
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Ingredients
1 oil-packed anchovy fillet
Kosher salt
1 cup mayonnaise
3 tablespoons fresh lemon juice
2 garlic cloves, finely grated
¼ cup chopped fresh basil
2 tablespoons chopped fresh chives
Freshly ground black pepper
2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons kosher salt for rub
2 pork tenderloins (about 1½ pounds each)
Vegetable oil for grill
1 ciabatta loaf, halved lengthwise
6 cups fresh arugula leaves with tender stems
Fresh basil leaves for serving
Fresh chopped chives for serving
Lemon wedges for serving
Directions
Using the flat side of a knife, mash the anchovy fillet together with ½ teaspoon of kosher salt on a clean cutting board until it forms a smooth paste. Transfer the paste to a medium bowl. Whisk in the mayonnaise, fresh lemon juice, grated garlic, ¼ cup chopped basil, and 2 tablespoons chopped chives until fully combined. Season the aioli to taste with salt and freshly ground black pepper. Cover the bowl and refrigerate until you're ready to serve.
In a spice mill or using a mortar and pestle, coarsely grind the fennel seeds and crushed red pepper flakes. Transfer the ground spices to a small bowl and mix in the 2 tablespoons of kosher salt. Rub this spice mixture evenly all over both pork tenderloins, covering all sides. Place them on a plate or cutting board, uncovered, and allow them to sit at room temperature for 1 hour, or refrigerate for up to 8 hours ahead of time.
Set up your grill for medium heat. Thoroughly clean the grate with a stiff brush to remove any residue, then lightly brush the clean grates with vegetable oil to prevent sticking. Place the seasoned pork tenderloins on the grill and cook, turning every 4 minutes to ensure even cooking and light charring on all sides. Grill for 15–20 minutes total, until an instant-read thermometer inserted into the thickest part of each tenderloin registers 145°F. Transfer the cooked pork to a clean cutting board and let rest, uncovered, for 10 minutes. Once rested, slice the tenderloins into very thin slices.
Place the halved ciabatta loaf, cut-side down, directly on the grill grates. Toast for about 1 minute until lightly charred and warmed through. Flip and toast the other cut side for another minute. Transfer the toasted bread to a cutting board.
Spread approximately ½ cup of the anchovy-basil aioli evenly over the cut side of each ciabatta half. Layer the fresh arugula leaves over the aioli, then arrange the thin slices of grilled pork over the arugula. Top the pork with fresh basil leaves, additional chopped chives, and a squeeze of fresh lemon juice. Serve the sandwiches whole or cut in half, with any remaining aioli served on the side.
