Description:
Succulent pork tenderloin seasoned with Aleppo pepper and served in sandwiches with crisp fennel and a tangy yogurt sauce, offering a delightful blend of spicy, aromatic, and fresh flavors.
Cooking Equipment Needed:
- Grill or skillet Mixing bowl Knife Cutting board
Ingredients:
- 1 pork tenderloin (about 1 lb)
2 teaspoons Aleppo pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 fennel bulb, thinly sliced
2 tablespoons olive oil
4 ciabatta rolls, split and toasted
For the yogurt sauce:
1 cup Greek yogurt
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper to taste
Cooking Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Cooking Steps:
Prepare Pork: Season the pork tenderloin with Aleppo pepper, salt, and black pepper.
Cook Pork: Heat a grill or skillet over medium-high heat and cook the pork until it reaches an internal temperature of 145F (about 20 minutes), turning occasionally. Let it rest for 5 minutes, then slice thinly.
Make Yogurt Sauce: In a bowl, combine Greek yogurt, minced garlic, lemon juice, salt, and pepper.
Assemble Sandwiches: Spread some yogurt sauce on the bottom half of each ciabatta roll. Top with sliced pork and fennel. Cap with the top halves of the rolls and serve.
