Mediterranean-Style Pork on Sourdough

Mediterranean-Style Pork on Sourdough

• 1 (6 to 7 pound) boneless pork loin or
• 1 (3 pound) pork tenderloin
• 2 red onions, thinly sliced
• 12 sourdough rolls, split
• 2 heads frisee
• Marinade
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons olive oil
• 1/2 teaspoon cracked black pepper
• Combine marinade ingredients. 
• Marinate pork 2 to 4 hours. 
• Grill or roast pork until medium. 
• Let rest 10 to 15 minutes before slicing thinly.

Tapenade

• 1/2 pound sun-dried tomatoes, rehydrated
• 3 cloves garlic
• 6 tablespoons olive oil
• 3 tablespoons Balsamic vinegar

• Salt and pepper, to taste
• Blend all Tapenade ingredients in food processor.
• Grill or sauté onions. 
• Spread both sides of toasted or grilled rolls with tapenade. 
• Layer pork on bottom halves of rolls. 
• Top with onion and frisee.