Monday, December 8, 2014
Latin American Street Food's Pork Tenderloin Sandwich
1 1/2 T olive oil
4 t aji amarillo paste
2 t cumin
2 t salt
1 t garlic powder
1 t pepper
2 lbs pork tenderloin (the recipe called for beef tenderloin, but it was too pricey for our budget :))
1 lb havarti cheese, thinly sliced
2 T mayonnaise
8 T margarine spread (use butter if you want, it will be more calories)
8 rolls (French bread rolls, or other similar)
Mix the olive oil, aji, cumin, salt, garlic powder and pepper. Spread it all over the pork and marinate for at least 1 hour in the fridge.
Cook the pork on the stovetop to brown it on every side, then transfer it to a very hot oven (mine was at 450) until pork reaches desired tenderness.
Cut the rolls in half, then spread the bread with butter and toast it. Place mayo, if desired, on bread, top with meat, avocado and cheese, then return to the oven to melt. Serve.