Ingredients
Method
- Make bacon onion jam ahead of time (see below recipe)2 cups bacon onion jam
- 30 min prior to cooking, take pork out of fridge and packaging. Pat dry.2 pieces pork tenderloins, 2.5 lbs
- Then rub pork with 2 Tablespoons oil and mustards. And then rub with dry mixture of salt, pepper, brown sugar, thyme and rosemary. Let set for 30 min to bring up to room temperature.4 tbsp olive oil, 1 tbsp sea salt, 1 tsp ground black pepper, 1/4 cup brown sugar, 2 tbsp Dijon mustard, 3 tbsp fresh thyme leaves, 2 tbsp fresh rosemary, minced
- Preheat oven to 400 degrees. Put large, heavy-bottomed pan over medium-high heat to get hot. Add 2Tablespoons of oil in pan then sear pork 3-4 minutes per side until browned (sear at least 2 sides or all 4).4 tbsp olive oil
- Place pork in a rimmed baking pan lined with parchment(or foil). Bake 20 minute to reach temperature of 145 degrees.2 pieces pork tenderloins, 2.5 lbs
- Rest for 10 min prior to slicing thinly (but thick enough to hold together). A couple thin layers of meat have a better chew in the sandwich than a thicker slab of meat.2 pieces pork tenderloins, 2.5 lbs
- Assemble sandwich: Thinly slice baguette or cut slider rolls in half. Spread mustard on the insides of both pieces of bread. On bottom layer of bread, add a couple slices of pork and top with Arugula. On top layer of bread, add healthy dollop of bacon onion jam, then place on top. Skewer to hold in place for serving.60 pieces thin baguettes or slider rolls, 1 jar brown mustard, 1 package fresh baby arugula, 30 pieces 3 - 4 " skewers
Notes
Searing: If you don't want to sear the pork tenderloin, then you don't have to. It's possible to simply roast pork tenderloin in the oven and eat it without forming a crust. Go by temperature check to hit 145 degrees, but likely it will take additional 10-15 minutes.