Give your knife a few swipes on the sharpener and try to slice the grilled tenderloin as thinly as possible (think roast beef from the deli). It’ll make these open-faced pork sandwiches a lot easier to eat and such a difference in texture.
Recipe information
Yield
4 servings
Ingredients
Basil-Chive Aioli
Pork and Assembly
Special Equipment
Preparation
Basil-Chive Aioli
Step 1
Using the flat side of a knife, smash anchovy and ½ tsp. salt on a cutting board until a paste forms. Scrape into a medium bowl. Add mayonnaise, lemon juice, garlic, ¼ cup basil, and 2 Tbsp. chives and whisk to combine. Season with salt and pepper; cover and chill until ready to serve.
Step 2
Do Ahead: Aioli can be made 1 day ahead. Keep chilled.
Pork and Assembly
Step 3
Grind fennel seeds and red pepper in spice mill or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in 2 Tbsp. salt. Rub mixture all over pork and let sit, uncovered, 1 hour, or chill up to 8.
Step 4
Prepare a grill for medium heat; thoroughly clean grates and brush with oil. Grill pork, turning every 4 minutes, until lightly charred on all sides and an instant-read thermometer inserted into the center of the loin registers 130°, 15–20 minutes. Let rest 10 minutes, then cut into very thin slices.
Step 5
Grill bread halves on both sides until lightly charred and warmed through, about 1 minute per side.
Step 6
Spread about ½ cup aioli over cut sides of both bread halves. Layer arugula over, then top with sliced pork, basil, chives, and a squeeze of lemon. Serve any remaining aioli alongside.
Recipe notes
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