Owned by our farm families in New York & New England — Since 1919
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1 pork tenderloin, about 12 ounces
About 1 teaspoon olive oil
Salt and ground black pepper to taste
1 (16-inch) loaf French bread or round loaf focaccia, split
3 tablespoons Dijon mustard
2 Italian plum tomatoes, sliced
2 cups washed and stemmed watercress or arugula
6 ounces Cabot Chipotle Cheddar (about 1 1/2 cups)
1. Preheat charcoal or gas grill to medium-hot, or preheat broiler.
2. Dry pork tenderloin; rub with olive oil and season with salt and pepper. Grill or broil until barely pink in center (155°F on instant-read thermometer), 15 to 20 minutes, turning over midway.
3. Remove pork to cutting board and let stand for several minutes for juices to settle. Meanwhile, toast bread halves on grill or under broiler.
4. Spread both halves of toasted bread with mustard. Top one half with tomatoes, then with watercress or arugula, then with sliced cheese. Slice warm pork and arrange over cheese. Press remaining bread half on top. Cut sandwich into four portions.