Last Saturday at lunchtime we were really hungry and craving something extra-tasty, so I dove into a pork tenderloin that I had been marinating for other purposes to make these crazy-delicious sandwiches.



As for the "secret sauce," I'm actually horrible at keeping secrets so let me spit it out right away- it's pumped-up meat juice mixed with aioli. It totally solves the problem of dripping meat juice all over while maximizing possible meat juice consumption and avoiding the pitfalls of chronic sandwich dryness. So, it's win-win. I have fancy aioli in my fridge that I got at a winery, which is what I used, but if you're ambitious, feel free to make your own, or if you're not, just mix your meat juice with regular mayo- that works too.

Usually to marinate a pork tenderloin I throw in about equal parts soy sauce and vegetable oil (about 2/3 cup each), a couple tablespoons honey and a couple tablespoons stone-ground mustard, some salt and pepper, and a splash of OJ for tenderizing. Leave it in the fridge overnight or for a few days.


Marinated Pork Sandwiches with Secret Sauce
this will make 2 open-faced sandwiches.

Ingredients:

• 1 tsp olive oil
• 1/2 lb marinated pork tenderloin
  
• 1/4 cup red wine
• 1/4 cup chicken broth
• aioli/mayo to taste (I used about 1/4 cup)
• spinach, lettuce, or arugula leaves
• one large roll or 8-inch piece of baguette, sliced crosswise

Method:

• Cut the pork into 1/2 inch cubes.
• Heat a saute pan with the olive oil over high heat.
• Add the pork and cook, stirring, about 5 minutes, until browned.
• Add wine and broth and continue to cook, stirring, until reduced and syrupy, about 5-7 minutes more.
• Meanwhile, toast rolls (put them under the broiler if they are too big for the toaster.)
• Remove meat from pan with a slotted spoon and put on a plate.
• Pour meat juice into a bowl with aioli/mayo and stir with a fork to combine.
• Spread "sauce" over toast with the back of a spoon. Top with a little pile of spinach leaves and pork pieces, then drizzle more sauce over.
• Sprinkle with coarse salt if desired, and eat immediately!