By: Kecia’s Flavor Breakthrough!
February 3, 2014
I really like pork tenderloin, it is my favorite cut of pork, so versatile! Can be grilled, pan seared, roasted, pulled, in soup, you name it! I love sandwiches and soups lately and my son has been bugging me to come up with a new one! Everyone does pulled pork; I wanted to do something a little different! So here they are!
4 ciabatta rolls, sliced
4 slices of provolone cheese
½ cup of mozzarella shredded
3 tbsp olive oil divided
1 pork tenderloin
1 tsp kosher salt
Cracked black pepper to taste
½ cup Marsala or dry red wine
1 cup tomato sauce
1 cup diced tomatoes
1 sweet onion julienned
½ bell pepper
1 clove garlic minced
1 tbsp Italian Herb paste
1 tsp oregano
More salt and pepper to taste
Hold aside the rolls and cheeses and olive oil.
Place tenderloin in crock pot with the balance of the ingredients, cook on low for 8 hours.
Preheat oven to 375*
Remove tenderloin from crock and shred; add some of the juice and vegetables to make it nice and moist. Set aside.
Brush oil over the insides of the rolls, place in oven and bake 5 minutes or until rolls are nice and toasty.
Now place a slice of provolone on each roll. On top of that put a generous amount of the shredded meat then top with a little of the mozzarella.
place in the oven for 10 minutes or until hot and bubbly
Serve with salad or raw veggies. Yummy!