Categories: Sandwiches
Ingredients
- 4 tsp ground fennel
- 4 tsp dried rosemary
- 2 tsp dried oregano
- 2 tsp garlic salt
- 2 tsp kosher salt
- Black pepper, to taste
- 2 1lb. pork tenderloins
- 5 tbsp. olive oil
- 2 garlic cloves
- 1/4 tsp red pepper flakes
- 2 bunches broccolini, ends trimmed
- 1/2 cup mayo
- 1/2 tsp grated lemon zest
- 6 ciabatta rolls, split and toasted
- 3 jarred roasted red bell peppers, sliced
Directions
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Preheat the oven to 350. Combine the fennel, rosemary, oregano, garlic salt, 1 tsp salt and a generous amount of black pepper in a small bowl.
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Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture.
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Heat 3 tbsp. olive oil in a large cast-iron skillet over medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes.
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Place the skillet in the oven and bake until the pork is cooked through, 18 to 20 minutes. Remove the pork to a cutting board and let rest for 5 minutes before thinly slicing.
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Meanwhile, heat the remaining 2 tbsp. olive oil in a deep skillet over medium heat. Thinly slice 1 garlic clove and add it to the skillet along with the red pepper flakes; cook, stirring occasionally, until the garlic just starts to turn golden, 3 to 4 minutes. Add the broccolini and the remaining 1 tsp salt and toss. Cover the pan and cook, tossing a few times, until the broccolini is tender and bright green, 6 to 7 minutes.
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Grate the remaining garlic cloves and combine it with the mayo and lemon zest in a small bowl. Generously spread the garlic mayo on the rolls; top with a few slices each of pork and roasted red pepper. Serve the sandwiches with the broccolini.