With all the entertaining we do over the holidays, my goal is to create incredibly flavorful but easy recipes for you—mission accomplished.
I love the versatility of this recipe. It can be served formally on a big platter or made up into wonderful buffet-style sandwiches. Taking time to crush the fennel seeds and red pepper flakes gives the pork an amazing crust and flavor. The lemon chive aioli brings freshness to the dish and arugula’s peppery note completes this truly delicious pork tenderloin. Serve this with simple roasted potatoes or your favorite roasted veggie.
- Lemon-Chive Aioli:
- 1 1/2 tsp. anchovy paste
- 1 cup mayonnaise
- 2 Tbls. fresh lemon juice
- 3 garlic cloves, minced
- ¼ cup chives, minced
- 2 Tbls. parlsey, minced
- Kosher salt and black pepper
- Pork and Assembly:
- 2 Tbls. fennel seeds
- 1 tsp. crushed red pepper flakes
- 2 Tbls. kosher salt
- 2 tsp. dijon mustard
- 2 pork tenderloins (about 1½ pounds each)
- 6 cups arugula
- ciabatta rolls or favorite rolls (optional)
- For Lemon-Chive Aioli:
- In a small bowl, mix anchovy paste, mayonnaise, lemon juice, garlic, chives, and parsley. Stir to combine. Season with salt and pepper; cover and chill until ready to serve. Aioli can be made 1 day ahead. Keep chilled.
- For Pork Tenderloin:
- Grind fennel seeds and red pepper in spice mill or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in 2 Tbsp. salt. Rub Pork Tenderloin with dijon mustard and then add spice mixture evenly all over pork. Let sit for 15 minutes and prepare the grill.
- Prepare a grill for medium heat. Grill pork, turning every 4 minutes, until lightly charred on all sides and an instant-read thermometer inserted into the center of the loin registers 130°, 15–20 minutes. Alternatively Roast Pork in oven at 350 for 35 to 40 minutes. Let rest 10 minutes, then cut into very thin slices. Place pork in the center of a large platter and sprinkle arugula alongside. Squeeze with lemon juice over arugula and pork and serve with aioli.
- If using buns for sandwiches, grill bread halves face down until lightly charred and warmed through, about 30-45 seconds.
- Spread about ½ cup aioli over cut sides of both bread halves. Layer arugula over, then top with sliced pork, and a squeeze of lemon. Serve any remaining aioli alongside.