A Very Merry Tenderloin Sandwich

Geez, what has it been now, 14 years since i've done a food post?  ha ha.  Actually, the week of my event it was pigs in a blanket and take out all week.  I promised the hub that after a week of eating out I would make an effort to do dinner in this week.  Yay me.

Did you ever see the movie Mermaids with Cher?  Well, it's quirky, and she made hors d'oeuvres for every meal.  Small cute food.  It was funny.  I find that when things get smaller they get cuter and more appealing.  Same goes for these sandwiches, which require v. little effort for the cooking impaired.  And, double bonus if you have a Trader Joes, because you can get everything there.  My cousin, Sue, made a version of these over the summer and look, perfectly holiday appropriate!

Pork Tenderloin Sandwiches with Roasted Red Pepper Spread, Pesto and Fresh Mozzarella

For marinade:

1 pork tenderloin

1 7 oz. (199 g) container pesto, or your own fresh, split in half

1/4 c. olive oil

1 1/2 tsp. salt.

1 tsp. white pepper

To assemble:

6 dinner size franchese rolls (par baked are the best)

1- 8 oz ball fresh mozzarella, sliced

1 jar roasted red pepper spread

reserve of pesto

whole basil leaves

Throw (literally) tenderloin, half of pesto, all of oil salt and pepper into a ziploc bag.  Massage.  Marinade in fridge for 4-6 hours.  I went out to grill my loin and my propane was empty, so I put it on the George Foreman Grill.  Your meat should register 155 degrees before you take it off, and then 160 after it's had time to rest.  Cooking time 10-18 minutes depending on size.

After it rests, cut into 1/2" slices.

Split rolls in half and bake until cooked, but NOT brown.  Add mozzarella to one side and place those pieces back into the broiler until melted.

On the other half of the roll, spread pesto and on the cheese side, add the roasted pepper spread.  Add sliced pork and top with a basil leaf!  Very Merry!  And v. cute dinner in less than 30!