Pork Tenderloin Sandwich with Grilled Scallion Peanut Pesto

  • 1 Each-Pork Tenderloin-silver skin removed
  • To Coat-Olive Oil
  • To Taste-Kosher Salt/Black Pepper
  • To Brush-Korean BBQ Sauce-see recipe below (also for mayo)
  • ¾ Cup-Mayo
  • ¼ Cup-Korean BBQ Sauce
  • 1 Each-Avocado-halved, seed removed, flesh removed from skin, thin sliced
  • 1 Head-Watercress-or arugula, green leaf lettuce, romaine
  • 4 Each-Soft Hoagie Roll

Pesto

  • 1 Bunch-Scallions/Green Onions-lightly oiled, seasoned, grilled
  • 2 Cloves-Garlic
  • ¼ Cup-Peanuts-Raw or Roast (no skin)
  • ¼ Cup-Parsley
  • 1 Tablespoon-Fresh Lemon Juice
  • ½ Cup-Canola Oil
  • ¼ Cup-Parmesan Cheese-grated
  • To Taste-Kosher Salt/Black Pepper

Directions

  1. Pull pork out of refrigerator at least 30 minutes prior to cooking.
  2. Preheat oven to 325 degrees.
  3. If making bbq sauce, make according to recipe, measure out ¼ cup and set rest aside.
  4. Combine mayo with ¼ cup of bbq sauce and set aside.
  5. Rough chop grilled scallions and place in food processor with garlic, peanuts, parsley and lemon juice.
  6. Process to a paste and slowly add oil while still processing.
  7. Remove pesto to a bowl, stir in parmesan and season to taste with salt/pepper, leave a room temperature.
  8. Warm a sauté pan over medium heat.
  9. Lightly coat pork loins with oil and season with salt/pepper.
  10. Add just enough oil to barley coat bottom of pan.
  11. Once oil glides easily across pan place pork loins in pan.
  12. Begin to sear on all sides until slightly charred, 2-3 minutes.
  13. Brush pork a couple times with bbq sauce on all sides the last 5 minutes and right before taking out of oven.
  14. Remove and let rest for about 10 minutes.
  15. Grill/toast inside of rolls, smear inside of bottom bun with mayo and top with watercress.
  16. Smear inside of top bun with pesto.
  17. Thin slice pork and equally distribute on top of watercress, top with avocado and drizzle with pesto.
  18. Add top bun and serve.

Korean BBQ Sauce

  • 1 Cup-Hosin Sauce
  • 3 Tablespoons-Korean Chili Paste (Gochujang)
  • ¼ Cup-Soy Sauce
  • 1 Teaspoon-Fish Sauce
  • 3 Tablespoons-Lime Juice
  • 2 Cloves-Garlic-Crushed into a paste
  • To Taste-Kosher Salt/Black Pepper
  • 3 Tablespoons-Brown Sugar

Combine all ingredients and store in an air tight covered container for up to two weeks