Ingredients
Scale
- 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)
Instructions
- 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.