Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
1 large red onion, sliced 1/4" thick
Olive oil
1/2 cup mayonnaise *
1/4 cup niçoise olives, pitted
1 tbsp. capers, drained
1 tbsp. fresh lemon juice
1 tbsp. New Mexican chile powder
1 tbsp. ancho chile powder
1 tsp. chile de arbol chile powder
1 tsp. ground cumin
1 tsp. freshly ground black pepper
1 whole pork tenderloin (1 lb.)
8 slices Pepperidge Farm® OR Natural Whole Grain Whole Wheat Bread
1 cup packed arugula leaves
Directions:
PREHEAT grill to high or grill pan over high heat. Brush both sides of onion with oil and season as desired. Grill onion 5 min., turning once, or until slightly charred and just cooked through. Remove from grill and separate into rings.
PLACE mayonnaise, olives, capers and lemon juice in food processor. Cover and process until smooth.
MIX chile powders, cumin and black pepper in small bowl. Rub spice mixture into pork. Drizzle with 2 tbsp. oil. Grill pork 8 to 10 min. turning once, or until no longer pink. Remove from grill. Let stand 5 min. Cut into 1/4" thick slices.
GRILL bread slices 40 seconds, turning once or until toasted. Remove from grill. Spread about 1 tbsp. of mayonnaise mixture on bread slices. Divide onion, pork and arugula among 4 bread slices. Top with remaining bread slices, mayonnaise-side down. Makes 4 sandwiches.
TIP: *Substitute low-fat or canola mayonnaise for the mayonnaise.
