Name: Grilled Pork Tenderloin Sandwiches
Yield: 4 servings
Ingredients: 1 oil-packed anchovy fillet; Kosher salt; 1 cup mayonnaise; 3 tablespoons fresh lemon juice; 2 garlic cloves, finely grated; ¼ cup chopped basil, plus more for serving; 2 tablespoons chopped chives, plus more for serving; Freshly ground black pepper; 2 tablespoons fennel seeds; 1 teaspoon crushed red pepper flakes; 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt, plus more; 2 pork tenderloins (about 1½ pounds each); Vegetable oil (for grill); 1 ciabatta loaf, halved lengthwise; 6 cups mature arugula leaves with tender stems; Torn basil leaves, chopped chives, and lemon wedges (for serving); A spice mill or mortar and pestle

Photo by Alex Lau, styling by Judy Mancini

Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.

Recipe notes

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