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Mediterranean-Style Pork on Sourdough
4 cloves garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
1/2 teaspoon cracked black pepper
1/2 pound sun-dried tomatoes, rehydrated
3 cloves garlic
6 tablespoons olive oil
3 tablespoons Balsamic vinegar
Salt and pepper, to taste
1 (6 to 7 pound) boneless pork loin or 1 (3 pound) pork tenderloin
2 red onions, thinly sliced
12 sourdough rolls, split
2 heads frisee
: Combine marinade ingredients. Marinate pork for 2 to 4 hours.
Grill or roast pork until medium. Let rest for 10 to 15 minutes before slicing thinly.
: Blend all Tapenade ingredients in food processor.
Grill or sauté onions.
: Spread both sides of toasted or grilled rolls with tapenade. Layer pork on bottom halves of rolls. Top with onion and frisee.