Ingredients
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1 small red onion, thinly sliced
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1 (7 1/4 ounce) jar roasted sweet red peppers, drained and chopped
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1/3 cup cider vinegar
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2 garlic cloves, peeled and halved
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground cumin
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1 garlic, cloved minced
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1 (1 lb) pork tenderloin (about 1 pound)
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1 teaspoon olive oil
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1 cup water
Instructions
- For the relish, in a small saucepan over medium heat, bring the onion and water to a boil.
- Cook for 1 minute, stirring frequently; drain.
- Transfer to a bowl; add roasted peppers, vinegar, garlic, oregano, salt, pepper and cumin.
- Let stand at room temperature for 1 hour; remove and discard the garlic.
- Cover and place in refrigerator.
- To make the sandwiches, mash the minced garlic, cumin and salt.
- Rub over the tenderloin; place in a shallow baking pan and bake uncovered at 425 degrees for 35-30 minutes or until a meat thermometer reads 160 degrees.
- Allow to stand for 10 minutes; slice thin.
- Over medium heat, heat the oil in a large skillet.
- Top four slices of bread with pork, add the desired amount of relish and 2 slices of cheese; top with remaining bread.
- Cook the sandwiches for 2 to 4 minutes on each side or until golden brown.
- The yield is 4 sandwiches and 2 cups of relish.