Made With
Sandwich Potato RollsIngredients
1 Tuscan Herb Dry Rub Seasoned Pork Tenderloin
2 Large Roasted Red Peppers, quartered lengthwise
4 Martin’s Sandwich Potato Rolls
2 Tablespoons Extra Virgin Olive Oil
1 Cup Arugula
4 Ounces Fresh Mozzarella Cheese, sliced
1/4 Cup Fresh Basil Leaves
Serves: 4
Directions
Step 1
Preheat grill for 10 minutes on medium high heat.
Step 2
Place pork tenderloin on center of grill and close lid. Grill for 10-12 minutes; flip tenderloin and grill 10-12 minutes more or until tenderloin reaches an internal temperature of 145°F or juices run clear. Remove from grill and let rest for 3 minutes before slicing.
Step 3
Meanwhile, prepare roasted red peppers. If using jarred peppers: drain juices and pat dry with paper towel; slice lengthwise into quarters or thin slices. If using fresh peppers: roast 30-40 minutes in a 450*F oven until slightly blackened/blistered. Cover pan with aluminum foil and let cool for 10 minutes. Once cooled, remove and discard stems, seeds, and skins. Slice roasted peppers lengthwise into quarters or thin slices.
Step 4
Brush cut sides of Sandwich Potato Rolls with olive oil and grill oiled side-down on preheated grill for 1-2 minutes until lightly toasted with grill marks. Be careful not to burn.
Step 5
Once tenderloin has rested, cut crosswise into thin slices about ½” thick.
Step 6
Top grilled Potato Rolls with a handful of arugula, 2-3 slices pork tenderloin, mozzarella cheese, roasted red pepper strips, and basil.
Step 7
Serve immediately.
