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Grilled Pork Tenderloin Sandwiches

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Prep Time

        Prep and cook time: 25 minutes
        Yield: Serves 4


For basil-chive aioli:

    •    kosher salt
    •    1 cup mayonnaies
    •    3 tbsps fresh lemon juice
    •    1 oil-packed anchovy fillet
    •    2 garlic cloves, finely grated
    •    freshly ground black pepper
    •    1/4 cup chopped basil, plus more for serving
    •    2 tbsps chopped chives, plus more for serving

For pork and assembly:

    •    2 tbsps fennel seeds
    •    vegetable oil (for grill)
    •    1 tsp crushed red pepper flakes
    •    1 ciabatta loaf, halved lengthwise
    •    2 pork tenderloin (about 1 1/2 pounds each)
    •    6 cups mature arugula leaves with tender stems
    •    torn basil leaves, chopped chives and lemon wedges (for serving)
    •    2 tbsps diamond crystal or 3 1/2 tsps Morton kosher salt, plus more


For basil-chive aioli:

  1. Using the flat side of a knife, smash anchovy and ½ tsp. salt on a cutting board until a paste forms. Scrape into a medium bowl. Add mayonnaise, lemon juice, garlic, ¼ cup basil, and 2 Tbsp. chives and whisk to combine. Season with salt and pepper; cover and chill until ready to serve.
  2. Aioli can be made 1 day ahead. Keep chilled.

For pork and assembly:

  1. Grind fennel seeds and red pepper in spice mill or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in 2 Tbsp. salt. Rub mixture all over pork and let sit, uncovered, 1 hour, or chill up to 8.
  2. Prepare a grill for medium heat; thoroughly clean grates and brush with oil. Grill pork, turning every 4 minutes, until lightly charred on all sides and an instant-read thermometer inserted into the center of the loin registers 130°, 15–20 minutes. Let rest 10 minutes, then cut into very thin slices.
  3. Grill bread halves on both sides until lightly charred and warmed through, about 1 minute per side.
  4. Spread about ½ cup aioli over cut sides of both bread halves. Layer arugula over, then top with sliced pork, basil, chives, and a squeeze of lemon. Serve any remaining aioli alongside.

This great family recipe is thanks to bon appetit at


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