Planning to have all your friends over for a swinging bash, or maybe just slowdance all night with the one you love? These hearty pork sandwiches (the other white meat) are not only delicious, they also provide many of the vitamins and minerals that you'll need to get your groove on. Marinated, grilled, and then topped with onions and bell peppers, these "grinders" have a hint of jalapeno that will definitely put some pep in your step!
For the smoldering loins:
- 2 pork tenderloins
- 1/2 cup good quality soy sauce
- 2 tsp. chopped, canned chipotle pepper - (Smoked Mexican jalapeno peppers, found in most supermarkets)
- 1 Tbsp. chopped garlic
- 2 tsp. crushed oregano
- 3 Tbsp. peanut oil
- 2 Tbsp. brown sugar
- 2 red or yellow bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 3 scallions, sliced in half
- 1 cup tasty black or green olives, pitted and sliced
- 4 freshly baked Italian or French rolls
- a cold shower
- 1 expanding dance belt
1. Work those loins: Place the pork loins, soy sauce, chipotle, garlic, oregano, peanut oil, and brown sugar in a zip lock plastic bag or nonreactive container and refrigerate at least 20 minutes and no more than 12 hours.
2. Preheat the oven to 500F.
3. Remove the pork from the marinade and place on an oiled rack set in a shallow roasting pan. Reserve the marinade for use later.
4. Roast the tenderloins in the upper third of the pre-heated oven for 15 minutes; turn over and roast an additional 5-10 minutes. (If using an instant read thermometer, it should read at least 150F.) Allow your meat to rest at least 10 minutes before slicing. (ouch)
5. While your meat rests, heat a dry cast iron skillet over medium-high heat until quite hot; add the bell peppers, onion, fennel, and scallions to the hot pan and cook about 3 minutes until softened and fragrant; add the reserved marinade and a few tablespoons of water. Reduce the heat to medium and simmer gently for 5 minutes.
6. Split the rolls lengthwise, leaving a hinge; brush with a little olive oil and toast on a dry griddle until crisp and warm.
7. Rhythmically and suggestively pack each roll with plenty of smoldering loin; accessorize with the bell pepper saute and chopped olives.
8. Tell your guests that although dancing should be dirty-dishes shouldn't; and offer to teach them all a new move ... "The Dishwater Dip!"