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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


  1. Marinade: Combine marinade ingredients. Marinate pork for 2 to 4 hours.
  2. Grill or roast pork until medium. Let rest for 10 to 15 minutes before slicing thinly.
  3. Tapendade: Blend all Tapenade ingredients in food processor.
  4. Grill or sauté onions.
  5. Sandwich: Spread both sides of toasted or grilled rolls with tapenade. Layer pork on bottom halves of rolls. Top with onion and frisee.

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