Ingredients with Measurements:
- 1 pound pork tenderloin
- 2 peaches, sliced
- 4 ciabatta rolls
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Arugula for garnish
Special Equipment Needed:
- Grill or grill pan
Step-by-Step Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
3. Brush the pork tenderloin with the marinade and place it on the grill. Cook for 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F.
4. While the pork is cooking, brush the peach slices with the remaining marinade and grill for 2-3 minutes on each side until they are slightly charred.
5. Once the pork is cooked, remove it from the grill and let it rest for 5 minutes before slicing it thinly.
6. Cut the ciabatta rolls in half and lightly toast them on the grill.
7. To assemble the sandwich, place a handful of arugula on the bottom half of each roll. Top with sliced pork and grilled peaches. Drizzle with any remaining marinade and top with the other half of the roll.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 sandwiches
Nutritional information:
Calories: 480
Fat: 18g
Carbohydrates: 47g
Protein: 32g
Sodium: 570mg
Sugar: 13g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or tofu for a vegetarian option.
- Peaches can be substituted with nectarines or apricots.
Variations:
- Add sliced red onion or roasted red peppers for extra flavor.
- Use a different type of bread, such as sourdough or focaccia.
- Top with crumbled goat cheese or feta for added creaminess.
Tips and Tricks:
- Let the pork rest before slicing to ensure it stays juicy.
- Brush the grill with oil to prevent sticking.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
Storage Instructions:
Leftover pork and peaches can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pork and peaches in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the sandwich on a wooden board or platter with a side of sweet potato fries or a salad.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Sweet potato fries, roasted vegetables, or a side salad.
Troubleshooting Advice:
If the pork 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 is cooked to the correct temperature.
Food History:
Grilled peaches have been a popular summer dish in the Southern United States for many years.
Flavor Profiles:
The sweet and tangy marinade pairs perfectly with the smoky flavor of the grilled pork and peaches.
Serving Suggestions:
Serve the sandwich with a side of sweet potato fries or a salad for a complete meal.
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