Caeser Pork Tenderloin Sandwich
Marinade:
1 1 ½-2 lb. pork tenderloin
1 bottle Brianna’s Citrus Mediterranean mar marinade
Trim excess fat from loins. Place pork tenderloins into a large ziplock bag. Add marinade. Close bag tightly and mix to coat loin. Place in the refrigerator and marinate 3-5 hours.
Preheat oven to 400-degrees. Place a large oven-safe skillet into the oven to heat. Add to oven. Remove the hot skillet from the oven (leave oven on). Place skillet on stovetop over medium heat. Add 1 tbsp. olive to the skillet. Sear pork tenderloin on all four sides until browned, about 2-3 minutes per side. Return skillet to the oven and bake 10-15 minutes, or until internal temperature reaches 135-140-degrees F. Remove the tenderloin from the oven and place it on a cutting board. Let rest 5-10 minutes before slicing.
Caesar Salad Dressing:
1 bottle Brianna’s Caesar Asiago Dressing
In a large bowl, toss ½ of the dressing with the romaine lettuce. Set aside.
For the Sandwiches:
Ciabatta buns
Romaine lettuce
Sliced tomatoes (optional)
Bacon, cooked crisp (optional)
Sliced red onion (optional)
Assembly:
Brush both sides of each of the bread with salad dressing. Place a layer of pork on the bottom piece of bread. Top the pork with a large handful of dressed lettuce. Place the top slice of the bread on the lettuce, tomato slices , bacon and onions. Secure with a large toothpick if needed. Serve.
