Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ciabatta rolls
- 1/4 cup mayonnaise
- 4 slices provolone cheese
- 1 cup arugula
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar, honey, garlic, thyme, salt, and black pepper.
3. Place pork tenderloin on the grill and brush with the balsamic mixture.
4. Grill for about 15-20 minutes, turning occasionally and brushing with the balsamic mixture, until the internal temperature reaches 145°F.
5. Remove pork tenderloin from the grill and let rest for 5 minutes before slicing.
6. While the pork is resting, slice the ciabatta rolls in half and spread mayonnaise on the bottom half of each roll.
7. Place a slice of provolone cheese on top of the mayonnaise.
8. Add sliced pork tenderloin on top of the cheese and top with arugula.
9. Place the top half of the ciabatta roll on top of the arugula.
10. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork tenderloin: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 560
Fat: 19g
Saturated Fat: 6g
Cholesterol: 100mg
Sodium: 800mg
Carbohydrates: 55g
Fiber: 2g
Sugar: 23g
Protein: 41g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or beef sirloin.
- Arugula can be substituted with spinach or lettuce.
- Provolone cheese can be substituted with any other cheese of your choice.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Use a different type of bread, such as sourdough or whole wheat.
- Add a spicy kick by adding sliced jalapenos or a dash of hot sauce.
Tips and tricks:
- Let the pork rest before slicing to allow the juices to redistribute.
- Brush the balsamic mixture on the pork frequently to ensure it is well coated and flavorful.
- Toast the ciabatta rolls before assembling the sandwich for added crunch.
Storage instructions:
Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork tenderloin in the microwave or oven until heated through.
Presentation ideas:
Serve the sandwich on a wooden cutting board or a platter with a side of potato chips or a salad.
Garnishes:
Garnish the sandwich with a sprig of fresh thyme or a drizzle of balsamic glaze.
Pairings:
Pair the sandwich with a glass of red wine or a cold beer.
Suggested side dishes:
Potato chips, sweet potato fries, or a side salad.
Troubleshooting advice:
If the pork tenderloin is not cooked through, continue grilling until the internal temperature reaches 145°F.
Food safety advice:
Always use a meat thermometer to ensure the pork tenderloin is cooked to a safe temperature.
Food history:
Balsamic vinegar originated in Italy and has been used for centuries in Italian cuisine.
Flavor profiles:
The balsamic glaze adds a sweet and tangy flavor to the pork tenderloin, while the provolone cheese and arugula add a savory and peppery flavor to the sandwich.
Serving suggestions:
Serve the sandwich with a side of potato chips or a salad for a complete meal.
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