Ingredients:
1 Large onion, red thinly sliced
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Directions:
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. Preheat the oven to 500 degrees.
Remove the pork from the marinade and place on an oiled rack set in a shallow roasting pan. Reserve the marinade for use later.
Roast the tenderloins in the upper third of the pre-heated oven for 15 minutes; turn over and roast an additional 5 to 10 minutes. (If using an instant read thermometer, it should read at least 150°F.) Allow your meat to rest at least 10 minutes before slicing. (ouch)
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. Split the rolls lengthwise, leaving a hinge; brush with a little olive oil and toast on a dry griddle until crisp and warm. Rhythmically and suggestively pack each roll with plenty of smoldering loin; accessorize with the bell pepper sauté and chopped olives. |