Finished sandwich on a wood cutting board.

Mediterranean Grilled Tenderloin Focaccia Sandwiches

Name: Mediterranean Grilled Tenderloin Focaccia Sandwiches
Prep time: 20 min
Cook time: 40 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 1 whole pork tenderloin; 1 T fresh sage; 2 t fresh thyme leaves; 1 t fresh marjoram leaves; Salt and pepper, to taste; 1 9-inch-round focaccia, sliced horizontally in half; 6 T roasted garlic mayonnaise (Purchased of Homemade); 1 4-oz jar roasted red pepper, drained; 4 oz fresh spinach leaves

Recipe courtesy of The National Pork Board.

Makes: 4 servings
Prep Time: 10 - 20 minutes
Cook Time: 30 - 40 minutes

Ingredients:

1 whole pork tenderloin
1 tbsp fresh sage
2 tsp fresh thyme leaves
1 tsp fresh marjoram leaves
Salt and pepper, to taste
1 9-inch-round focaccia, sliced horizontally in half
6 tbsp roasted garlic mayonnaise (Purchased of Homemade)*
1 4-oz jar roasted red pepper, drained
4 oz fresh spinach leaves

Directions:

Prepare medium-hot fire in grill.
In a small bowl, mix together herbs, salt and pepper.
Rub over tenderloin.
Grill tenderloin over direct heat for a total of 15-20 minutes, turning to brown evenly, to an internal temperature of 155°F.
Remove from grill, set aside.
Spread mayonnaise on one cut side of focaccia, top with red pepper pieces.
Thinly slice tenderloin and layer on top of red pepper; top with spinach leaves.
Close sandwich and cut into wedges to serve.

Roasted Garlic Mayonnaise-Homemade:

Roast one large head of garlic (wrap in heavy foil, place in 350°F. oven for 30 minutes; let cool and squeeze garlic from skins).
Mix mashed garlic into 1 cup mayonnaise.
Cover and keep refrigerated.