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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
40 mins
This herb rub is a keeper: You can also use it on chicken or steak.
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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 1-pound pork tenderloins
- 5 Tbsp. olive oil
- 2 garlic cloves
- 1/4 tsp. red pepper flakes
- 2 bunches broccolini, ends trimmed
- 1/2 cup mayonnaise
- 1/2 tsp. grated lemon zest
- 6 ciabatta rolls, split and toasted
- 3 jarred roasted red bell peppers, sliced
Directions
- Step 1Preheat the oven to 350˚. Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon salt and a generous amount of pepper in a small bowl.
- Step 2Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture.
- Step 3Heat 3 tablespoons 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.
- Step 4Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted into the middle registers 140˚, 18 to 20 minutes. Remove the pork to a cutting board and let rest for 5 minutes before thinly slicing.
- Step 5Meanwhile, heat the remaining 2 tablespoons 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 teaspoon salt and toss. Cover the pan and cook, tossing a few times, until the broccolini is tender and bright green, 6 to 7 minutes.
- Step 6Grate the remaining garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Generously spread the garlic mayonnaise on the rolls; top with a few slices each of pork and roasted red pepper. Serve the sandwiches with the broccolini.
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