This quickly marinated and grilled sandwich
makes a satisfying weeknight supper. Serve with chips and a vegetable
relish tray, and offer fresh fruit and biscotti for dessert.
Pesto
Laced Grilled Pork Tenderloin Sandwiches
- 1 pound pork loin cutlets*
1 cup balsamic vinaigrette
1/2 cup basil pesto, purchased or homemade
4 thin slices Fontina cheese
4 large sandwich buns or 8 slices Italian bread
- Place pork cutlets in
shallow bowl or self-sealing bag; pour vinaigrette over; cover
or seal bag and let marinate for 30 minutes.
- Prepare a medium-hot fire
in grill.
- Remove pork from marinade,
discarding marinade. Grill directly over fire, turning to brown
evenly, for 7 to 8 minutes.
- Spread 2 tablespoons pesto
on each sandwich bun, or 1 tablespoon on each slice of bread.
Place cutlets in buns, top with a slice of cheese.
Serves 4.
*Cut boneless pork loin
into 1/2-inch slices, place between two layers of plastic wrap
and beat gently with a meat mallet to tenderize and flatten to
about 1/4 inch in thickness. Alternatively, buy tenderized pork
cutlets from the meat department in the supermarket.
Recipe provided courtesy
of Pork, The Other White Meat.
