Servings: 4 servings
Calories: 506kcal
Ingredients
Lemon Chive Spread
- ½ mayonnaise
- ½ lemon, juice and zest
- 3-4 tablespoon chives, minced
- 1 clove garlic, grated
- 1 tablespoon Worcestershire sauce
- 1 teaspoon anchovy paste
- 1 teaspoon dijon mustard
- kosher salt and fresh ground pepper, to taste
Pork Tenderloin
- 1 1 lb pork tenderloin
- yellow mustard enough to coat the tenderloin
- 2 tablespoon all-purpose seasoning
Pork Tenderloin Sandwich
- 4 ciabatta rolls, sliced in half
- 8 slices crisp, cooked bacon
- 4 slices provolone cheese
- 1 avocado, thinly sliced
- ¼ red onion, thinly sliced
- 2-3 cups mixed salad greens
Instructions
Roast the Pork Tenderloin
- Spread the pork tenderloin evenly with mustard, then coat with all-purpose seasoning.
- Roast in a 425°F oven for about 30 minutes, or until the internal temperature reaches 145°F. Remove from the oven and let rest.
- Once rested, thinly slice the pork tenderloin.
Make the Sandwich Spread
- While the pork roasts, mix all sandwich spread ingredients together until smooth. Set aside.
Build the Sandwich
- Spread a generous amount of the sandwich spread on both halves of the ciabatta rolls.
- Layer avocado, red onion, bacon, sliced pork tenderloin, and provolone cheese on the bottom half of the bread.
- Finish with a handful of fresh greens, add the top bun, and serve with extra spread on the side.
Nutrition
Serving: 1serving | Calories: 506kcal | Carbohydrates: 35g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 875mg | Potassium: 912mg | Fiber: 5g | Sugar: 2g | Vitamin A: 582IU | Vitamin C: 19mg | Calcium: 178mg | Iron: 2mg
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