Here's a Delicious Way to Serve Pork Tenderloin Leftovers!

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Make Here's a Delicious Way to Serve Pork Tenderloin Leftovers!

When you buy that Pork Tenderloin on sale, go home and keep one half for a roast and cut the other half into 1 1/2 inch pork chops and introduce them to your freezer! Depending on how big a roast you buy and how large your family is, you will realize a  real cost savings by cutting up your tenderloin this way! If you find yourself with left overs from your roast, or even pork chops. this is a delicious way to re-invent them for another meal....say lunch!

Grilled Pork Tenderloin Sandwiches

Ingredients

Serves 4

Basil-Chive Aioli

1 oil-packed anchovy fillet

Kosher salt

1 cup mayonnaise

3 tablespoons fresh lemon juice

2 garlic cloves, finely grated

1/4 cup chopped basil, plus more for serving

2 tablespoons chopped chives, plus more for serving

Freshly ground black pepper

Pork and Assembly

2 tablespoons fennel seeds

1 teaspoon crushed red pepper flakes

2 tablespoons Diamond Crystal or 3 1/2 teaspoons Morton kosher salt, plus more

2 pork tenderloins (about 1 1/2 pounds each)

Vegetable oil (for grill)

1 ciabatta loaf, halved lengthwise

6 cups mature arugula leaves with tender stems

Torn basil leaves, chopped chives, and lemon wedges (for serving)

Special Equipment

A spice mill or mortar and pestle

Directions

Basil-Chive Aioli

Using the flat side of a knife, smash anchovy and 1/2 tsp. salt on a cutting board until a paste forms. Scrape into a medium bowl. Add mayonnaise, lemon juice, garlic, 1/4 cup basil, and 2 Tbsp. chives and whisk to combine. Season with salt and pepper; cover and chill until ready to serve.

Do Ahead: Aioli can be made 1 day ahead. Keep chilled.

Pork and Assembly

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.

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.  (or of course use your pork leftovers sliced thinly as directed)

Grill bread halves on both sides until lightly charred and warmed through, about 1 minute per side.

Spread about 1/2 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.

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