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Author Notes: I initially came up with this recipe because I had a huge pork tenderloin left over. It was so tender and juicy that it would be perfect for a sammy. The marinade for this recipe could honestly be used for anything. It's more like a BBQ sauce than anything! —Brussels Sprouts for Breakfast
Makes lots of sandwiches!
For the Pork Tenderloin
- 3 Adobo Marinaded Chipotles (cans can be found in Mexican section of grocery store)
- 1 shallot (rough chop)
- 3 cloves garlic (halved)
- 2 tablespoons cider vinegar
- 2 tablespoons honey
- 1/2 lime (juice and zest)
- Lots of Olive Oil
- Sea salt and black pepper
- 1/2 tablespoon Paprika
- 1 tablespoon Cumin
- 1/2 tablespoon crushed red pepper flakes
- Toss all ingredients except the olive oil into a food processor. Blend the ingredients, streaming in the olive oil as it mixes. Add enough oil until the mixture looks nice and smooth.
- You will use some of the sauce to marinade the pork, and some to use as a sauce for serving. To prepare the meat, first run the meat under water to wash off any excess liquids. Then pat dry with a towel.
- Rub salt, pepper, paprika and cumin all over the meat to coat. Add a few spoonfuls of the marinade to a large freezer bag. I also add a couple of bay leaves to the mixture to give it a little more flavor. Add the pork to the bag with the marinade and move the meat around to coat all sides. Let the meat marinade in the refrigerator for up to 4 hours.
- After 4 hours, take the meat out about 20 minutes before you are ready to cook it. Preheat oven to 300 degrees. You want the meat to come down to room temperature before cooking. While the meat is resting, heat a grill pan on the stove top over high heat (If you don't have a grill pan you could just use a large saute pan). Add a little olive oil to the grill pan and toss the pork on! Cook the pork on each side for 5 minutes.
- Once both sides have cooked, transfer meat to a baking pan and put it into the oven at 300 degrees for about 20 minutes. Now, I don't have any clue what the internal temperature should be. I just know what it should feel like when I poke it with my finger. It should be nice and soft, but not so soft that it feels like jello. Let the pork rest on your cutting board for about 10 minutes. Slice up and serve with some of the remaining (microwaved) chipotle sauce.
For the Grilled Cheese Sandwich
- Chipotle marinaded pork (shaved into slices)
- Goat cheese
- Baby spinach leaves
- Chipotle Sauce (from above)
- Fresh crusty bread sliced into 1/2 in slices (like an Italian or Portuguese loaf)
- Butter both pieces of bread. Pile some goat cheese on one side of the bread and stack some pork on top. Crumble some more cheese on top of the pork and add a stack of spinach. On the other piece of bread, add spread some chipotle sauce on the non-buttered side. Make a sandwich and throw it on the skillet!
- Cook both sides of the bread until it's golden and the cheese is melty! Cut it in half and serve! Yummm.
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.