Savory Marinated Pork & Avocado Sandwich

By AzWench

Marinate a pork tenderloin to grill in the parking lot for a tailgating event. Just carry the pork, in the marinade in a zip top bag and in the cooler, to grill at the game. Sliced avocados, drizzled with a bit of the marinade, make a savory spread for the French bread as well as a topper for the pork. Another time you could use chicken breasts in place of the pork. And, of course, you could roast the tenderloin in the oven at home, for holiday gatherings.

Ingredients

• 1 (1 1/2 to 2 pounds) pork tenderloin
• 1/2 cup sherry vinegar or rice vinegar or cider vinegar or lime juice
• 1 teaspoon dried oregano flakes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 2 Hass Avocados from Chile
• 6 individual French baguettes or club rolls
• 3 small tomatoes, sliced

Details

Servings 6

Preparation

Step 1

Place pork in zip top plastic bag. In measuring cup or small bowl, mix vinegar, oregano, cumin, salt and cayenne. Reserve 2 tablespoons in a small container to use for avocado topping. Pour remaining marinade into bag with pork. Squeeze air out of bag and seal. Turn pork in bag to coat completely with marinade. Refrigerate for at least 1/2 hour or overnight. To cook, lift pork from marinade. Discard marinade in bag. Preheat grill. Place pork over medium coals on grill. Cover and grill until no longer pink in center or meat thermometer reads 160°F., about 20 to 30 minutes, turning once. Remove pork from grill to a platter or cutting board and let rest about 10 minutes. Meanwhile, split baguettes or club rolls and grill cut sides until lightly browned.

Rinse avocados. Cut in half, remove pit and peel. Cut each avocado into 12 slices. Spread half of the slices on the tops and bottoms of the grilled bread. Cut pork into slices about 1/4 inch thick. Layer pork and tomato slices on bottoms of baguettes. Top with remaining avocado slices. Drizzle avocado slices with reserved marinade. Close sandwiches.