Marinated Pork Sandwich with Rosemary Aioli, Mozzarella Cheese and Roasted Red Peppers – a delicious sandwich that’s perfect for lunch or dinner.
So it’s April, it’s almost Easter, it is officially spring.
Not in Calgary.
It is snowing heavy out there as I am typing this post and I am not happy about it. It looks like December out there, but thankfully I am off for the rest of the week and I don’t have to go out there. Even Mia (my beagle) would not want to step out there. She’d rather stay inside and watch TV. With me.
I’ve probably mentioned this before, but I love to watch the foodnetwork channel. I’m watching it as we speak. One of my favorite shows to watch is Guy Fieri’s Diners, Drive-ins and Dives. I love that show and I get a lot of inspiration from it.
But does it ever make me hungry! On one of the shows, Guy visited a cafe, where they made this sandwich with marinated pork. That sandwich looked so good, that I was hastily writing down the ingredients for the marinade as she was dumping them in the blender. Luckily I got them all, not sure about the quantities but I made up my own. The secret to this, is marinating the pork for a few hours. This will ensure the pork will be very tender, and boy was it tender and so full of flavor. It was the best piece of pork tenderloin I ever ate.
Now the rest of the sandwich was not the same, but I do know that it had a rosemary aioli, so I made a rosemary aioli too. That’s all I remembered about the pork sandwich. So just because I wanted it to be a little gooey I added mozzarella cheese on these babies and my favorite on grilled sandwiches, roasted red peppers. These sandwiches were so good, my husband could not stop mumbling as he was eating them, how good they were. The pork was tender and flavorful, the cheese gooey and pair that with the rosemary aioli and the mozzarella cheese, oh my, it’s heaven in your mouth.
The marinade for the pork has loads of garlic, rosemary, salt, pepper, dijon mustard, olive oil, lemon juice, white wine, and oregano. Mix all these ingredients in a blender and this is the marinade for the tenderloin. The pork tenderloin needs to be cut in about 1/2 inch slices and place them in a bowl, pour the marinade over them, and refrigerate for at least 6 hours.
Trust me when I tell you this marinade smells wonderful. So be patient and let this marinate nicely. While you’re waiting you could make the rosemary aioli, which is basically whisking all aioli ingredients together. Refrigerate until ready to use.
So this is how I cooked the meat. Heat a tablespoon of olive oil over high heat. Transfer the tenderloin pieces to the skillet and cook them on both sides, until slightly golden brown. Take 4 slices of your favorite bread, spread some of the rosemary aioli over each slice. Take 2 or 3 of the pork pieces and place them over the bread, top with mozzarella cheese and roasted peppers, then add another slice of bread on top. You could eat these like this, but I like my sandwiches grilled a little, so I used my indoor grill to slightly grill the sandwiches, so the cheese melts and makes it all nice and gooey.
Is your mouth watering yet?
How about now?
- 6 cloves garlic
- 1 tbsp dry rosemary
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp dijon mustard
- ⅓ cup olive oil
- juice of a lemon
- ½ cup white wine
- 1 tbsp oregano
- 1 pork tenderloin
- ¾ cup mayonnaise
- 3 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tbsp balsamic vinegar
- 2 tsp dry rosemary
- 2 tsp dijon mustard
- 1 tbsp of olive oil
- 8 slices of bread
- 1 cup Mozzarella cheese, shredded
- roasted red peppers
- In a blender add all the marinate ingredients together, minus the pork, and mix. Slice the pork tenderloin in ½ inch slices. Place the pork in a medium size bowl and pour the marinade over the pork. Cover and refrigerate for at least 6 hours, up to 24 hours.
- In a skillet heat the olive oil over high heat. Add the pork to the skillet and cook on both sides until slightly golden brown.
- In a small bowl whisk all aioli ingredients together.
- Take 4 slices of favorite bread, spread some of the rosemary aioli over each slice. Take 2 or 3 of the pork pieces and place them over the bread, top with mozzarella cheese, ¼ cup on each slice, and roasted peppers, then add another slice of bread on top. Grill the sandwiches for a couple minutes, until the cheese melts.
- Serve warm.