TUSCAN STYLE PORK TENDERLOIN SANDWICH

Tuscan Style Pork Tenderloin Sandwich image

Provided by Maryann Brooklyn

Time 25m

Number Of Ingredients 12

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6 Tbsp olive oil, extra virgin
4 Tbsp dijon mustard
2 Tbsp lemon juice, fresh
2 Tbsp worcestershire sauce
6 clove garlic - minced
2 tsp dried rosemary - crushed
1/2 c kalamata olives - pitted
6 slice unpeeled eggplant - 1/4 - inch thick
7 oz roasted red peppers - sliced
4 slice provolone cheese
1 loaf of italian bread, cut in half horizontally
1 lb cooked pork tenderloin

Steps:

1. Heat a grill pan to med-high heat. Combine olive oil, mustard, lemon juice, Worcestershire, garlic and rosemary in a food processor; cover. Process until smooth and thickened, about 1 minute. Set aside 1/3 cup of mixture for eggplant. Add olives to remaining mixture and reserve. Brush eggplant with olive oil mixture. Grill 2-3 minutes per side or until just tender. Grill bread halves, cut side down, during last 1-2 minutes of grilling eggplant.
2. To assemble sandwich, spread reserved olive mixture evenly over bottom half of bread; top with eggplant and cheese slices. Thinly sliced pork tenderloin; layer over cheese and top with roasted pepper slices and top half of bread.
3. *Serving Suggestions *Make topping ahead of time so flavors can blend. *Roasted peppers can be marinated for extra flavor. *Serve with cold bean salad if desired.