Mediterranean Grilled Tenderloin Focaccia Sandwiches

Focaccia was made to be split in two and layered with great sandwich fillings: Here, a grilled pork tenderloin joins roasted red pepper, fresh spinach and is laced with garlic mayonnaise for a two-fisted dinner sandwich.

1 whole pork tenderloin
1 tablespoon fresh sage
2 teaspoons fresh thyme leaves
1 teaspoon fresh marjoram leaves
Salt and pepper, to taste

1 (9-inch-round) focaccia , sliced horizontally in half
6 tablespoons roasted garlic mayonnaise*
1 (4-oz.) jar roasted red pepper, drained
4 oz. fresh spinach leaves

Prepared medium-hot fire in grill.

In small bowl mix together herbs, salt and pepper. Rub over tenderloin; grill tenderloin over direct heat for a total of 15-20 minutes, turning to brown evenly, to an internal temperature of 155 degrees F. Remove from grill, set aside.

Spread mayonnaise on one cut side of focaccia, top with red pepper pieces. Thinly slice tenderloin and layer on top of red pepper; top with spinach leaves. Close sandwich and cut into wedges to serve.

*Roasted Garlic Mayonnaise--Purchased or homemade:
Roast one large head of garlic (wrap in heavy foil, place in 350 degrees F. oven for 30 minutes; let cool and squeeze garlic from skins) and mix mashed garlic into 1 cup mayonnaise; cover and keep refrigerated.

Servings: 4
Source: National Pork Board