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Tuscan Pork Tenderloin Sandwich

45 Mins


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


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.