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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Seasoned pork, red and green peppers and mozzarella cheese come together in this satisfying sandwich recipe sent in by Connie Zangla from Annadale, Minnesota. To make it more substantial, sometimes I add bread crumbs and Italian seasoning to the meat and vegetables, says Connie. Ingredients:
1 small red onion, thinly sliced |
1 cup water |
1 jar (7 ounces) 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 |
sandwich: |
1 garlic clove, minced |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 pork tenderloin (about 1 pound) |
1 teaspoon olive oil |
8 slices sourdough bread |
8 slices swiss cheese |
Directions:
1. For relish, in a small saucepan over medium heat, bring onion and water to a boil. Cook and stir for 1 minute; drain. Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin. Let stand at room temperature for 1 hour. Discard garlic. (Relish can be made ahead and stored in the refrigerator for up to 1 week.)
2. In a small bowl, mash the minced garlic, cumin and salt. Rub over tenderloin; place in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes; thinly slice pork.
3. Heat oil in a large skillet over medium heat. Top four slices of bread with pork, desired amount of relish and two slices of cheese; top with remaining bread. Cook sandwiches for 2-4 minutes on each side or until golden brown. Yield: 4 servings (2 cups relish).
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