INGREDIENTS:
1 1/2 lb pork tenderloin
1/2 tsp cayenne pepper
1/4 tsp smoked paprika
1/2 tsp kosher salt
1/2 tsp black pepper
14 tsp Terrapin Ridge Farms Onion Blossom Horseradish Dip
2 tsp Worcestershire sauce
1 tbsp Georgia Olive Farms Extra Virgin Olive Oil
8 tbsp mayo
8 slices three seed bread
3.2 oz jalapeno jack, sliced
3.2 oz Havarti, sliced
Greenway Farms Bread and Butter Pickles
3/4 lb tomatoes, sliced
INSTRUCTIONS:
Set grill up with one side over direct high heat and the other side indirect heat.
Season pork tenderloin with cayenne, smoked paprika, salt and pepper.
Add 2 tbsp Terrapin Ridge Farms Onion Blossom Horseradish Dip to tenderloin and set remainder of dip aside.
Drizzle Worcestershire sauce and olive oil over meat and rub tenderloin until seasonings are evenly coated.
Place meat over direct heat and sear each side 3 minutes. Transfer tenderloin to indirect heat and cook 10 minutes or until internal temperature reaches 145°F. Rest 10 minutes before slicing into quarter inch slices.
In a small bowl, mix remaining onion blossom horseradish dip and mayo. Spread mayo mixture on inside of each piece of bread.
Place one slice of jalapeno jack cheese on one side of sandwich and Havarti cheese on other side. Layer one slice with pickles, tomatoes, and top with sliced tenderloin.
Serve with chips and additional dip if desired.
Enjoy!
*Recipe and images from HEB
