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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Ingredients:
1 small red onion, thinly sliced |
1 cup water |
1 (7 1/4 ounce) jar roasted sweet red peppers, drained and chopped |
1/3 cup cider vinegar |
2 garlic cloves, peeled and halved |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
1 garlic, cloved minced |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 (1 lb) pork tenderloin (about 1 pound) |
1 teaspoon olive oil |
8 slices sourdough bread |
8 slices swiss cheese |
Directions:
1. For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
2. Cook for 1 minute, stirring frequently; drain.
3. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
4. Let stand at room temperature for 1 hour; remove and discard the garlic.
5. Cover and place in refrigerator.
6. To make the sandwiches, mash the minced garlic, cumin and salt.
7. Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
8. Allow to stand for 10 minutes; slice thin.
9. Over medium heat, heat the oil in a large skillet.
10. Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
11. Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
12. The yield is 4 sandwiches and 2 cups of relish.
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