Description
Pork tenderloin makes for the most versatile leftover! Make my delicious Pork Tenderloin Sandwich with Chimichurri Mayo OR my spectacular Pork Tenderloin Salad. There are no wrong choices!
Ingredients
For the sandwich:
For the mayo:
- 2 tablespoons dried oregano
- 1 tablespoon freeze dried shallots
- 1 tablespoon dried parsley flakes
- 2 teaspoons minced dried garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon dried cilantro
- 1 teaspoon dried chives
- 1 teaspoon kosher salt
- 1 cup Whole30 or regular mayonnaise
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
For the sandwich:
- Spiced Pork Tenderloin, thinly sliced
- 4 French rolls or 8 slices gluten-free white bread
- Pickles slices, dill or your favorite
- 8 slices or more of provolone or mild cheese of choice
- 1 cup arugula
- Kosher Salt
- Marinated Red Onions
For the Salad:
For the dressing:
- 1 cup Whole30 or Regular Mayonnaise
- 3 Whole30 compatible sundried tomatoes or regular if not doing Whole30, or ½ to 1 cup of tomato confit
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- 1/8 teaspoon cayenne powder
For the salad:
- Spiced Pork Tenderloin, sliced
- 4.5 oz baby romaine or choice of greens
- Kosher salt
- Marinated Red Onions
- ½ cup cherry tomatoes, sliced in half
- ½ cup sliced English or Persian cucumbers
- 1 to 2 avocados, sliced
Instructions
Make the Pork Tenderloin and Chimichurri Mayo Sandwich
Make the Chimichurri mayo:
- In a small bowl add all the dried spices and stir to combine.
- In a large, wide mouth mason jar, combine the Whole30 mayo, 3 tablespoons of the spice blend, olive oil, and apple cider vinegar. Using a stick blender, blend until smooth, for about 40 seconds. Store in the refrigerator and enjoy.
- Note: You will only use half of the spice blend. Use the remaining as a marinade for your favorite protein or simply add extra virgin olive oil and red wine vinegar or apple cider vinegar to make a delicious dip for bread.
Assemble the sandwich:
- Salt your greens and add a little marinated onion oil or olive oil then toss.
- If using French rolls, scoop out most of the inner, soft bread with your fingers to make them less carb heavy or “skinny.” Put the slices of bread or French rolls on a baking sheet and toast in the oven until light brown, about 5 to 7 minutes.
- Remove from the oven and generously spread the sauce over one side of each of the rolls or half of the slices of bread. Put the pickles on the remaining halves and then layer the thinly sliced pork tenderloin, cheese, and arugula. Finish with a sprinkle of salt and a few marinated red onions. Cut the sandwiches in half and enjoy.
Make the Pork Tenderloin Salad:
Make the dressing:
- In a large, wide mouth mason jar, combine the Whole30 mayo, sundried tomatoes or tomato confit, red wine vinegar, salt, chili powder, garlic powder, and cayenne. Using a stick blender, blend until smooth, for about 2 minutes. Store in the refrigerator and enjoy.
Assemble the salad:
- Put the the baby romaine lettuce on a large platter, sprinkle with salt and marinated red onion oil. Arrange the pork tenderloin, cherry tomatoes, cucumber, and avocado over the greens. Top with marinated red onions and serve with the fabulous dressing.