Pork Tenderloin Sandwich with Trio of Peppers Courtesy Of: National Pork Producers Council Pork Tenderloin Sandwich with Trio of Peppers 24 8 Sysco Imperial pork tenderloins, whole 120 mL or 8 Tbsp Olive oil, divided 375 mL or 1 ½ cups Dried tomatoes in olive oil, drained 60 mL or 4 Tbsp Dijon mustard 60 mL or 4 Tbsp Honey 125 mL or ½ cup Black olives, chopped 30 mL or 2 Tbsp Fresh tarragon 30 mL or 2 Tbsp Thyme 30 mL or 2 Tbsp Fresh chives, chopped 60 mL or 4 Tbsp Black peppercorns, crushed 2 Large sweet onions, thinly sliced 2 each Red, green and yellow peppers, thinly sliced 500 mL or 2 cups Mayonnaise 2 Avocados peeled, pitted and cut into chunks 30 mL or 2 Tbsp Lemon juice 4 loaves Sourdough French bread sliced into 6 slices 4 Boston lettuce heads 250 mL or 1 cup Blue cheese, crumbled Rub tenderloins with half the olive oil and place in roasting pan. Combine dried tomatoes, mustard and honey in food processor. Process until smooth. Stir in olives and herbs. Spread mixture over tenderloins and sprinkle with peppercorns, pressing them into pork. Roast at 450°F for about 15 minutes. (Pork should be pink and not dry.) Let rest for 10 minutes before slicing into 36, ¼ inch-thick slices.

Sauté onion and bell peppers in remaining olive oil until crisp-tender. Keep warm.

Combine mayonnaise, avocado and lemon juice in blender. Blend until smooth.

To assemble, spread bread with mayonnaise mixture. Layer with lettuce; warm onion, pepper slices; and pork, then top with cheese.