Ingredients

  • 8 slices Par-Cooked, Roasted Smithfield Bacon
  • 2 ea. Garlic cloves, peeled, minced
  • 1 tsp. Dried thyme
  • 1 tsp. Dried oregano
  • 1 tsp. Dried basil
  • 1/2 tsp. Paprika
  • 1 tsp. Ground black pepper
  • 1 tsp. Salt
  • 1 lb. Whole Smithfield Pork Tenderloin, 8/2 Pieces
  • As needed Olive oil
  • 1/4 cup Red onion, peeled, thinly sliced
  • 4 each Ciabatta bread
  • 4 Tbsp. Garlic and herb cheese spread
  • 4 each Red lettuce leaves

Details

Product:

Bacon, Pork Tenderloin

Meal Course:

Lunch

Dish Type:

Entrée, Sandwich

Preparation

  1. Heat oven to 375°F.
  2. Place strips of roasted par-cooked bacon on a sheet pan and bake in the oven for 12 minutes or until crispy.
  3. In a small bowl, mix minced garlic, thyme, oregano, basil, paprika, salt, and black pepper.
  4. Rub the pork tenderloin with olive oil and evenly coat with dry seasoning.
  5. Place tenderloin on a sheet pan and cook in the oven for 20 minutes, uncovered, or until pork is cooked to 145°F. Remove from the oven and let rest for 10 minutes, then slice into 1/4-inch thick pieces.
  6. Place sliced red onions on a sheet pan and place in the oven for 5 minutes, or until lightly browned.
  7. To assemble the sandwich, spread 1 tablespoon of garlic and herb cheese on the bottom half of a ciabatta roll. Next, layer 1/4 of the sliced tenderloin, then top with red onions, lettuce, cooked bacon and the top half of the ciabatta roll.

Prep Time: 15 min.
Cook Time: 40 min.