Tomatillo Aioli Sandwich
- 2 Tomatillos, husked 1 1/2 lbs pork tenderloin (marinated if desired)
- 1 cup + 2 Tbsp Olive Oil (pure) 4 Fresh Napa Cabbage Leaves
- 5 fresh Basil leaves 1 Large Tomatillo, husked
- 3 Cloves Garlic 2 French Baguettes
- 1 tsp Lemon Juice
- 1 Egg yolk
- 1 Tbsp Dijon Mustard
- Salt & Pepper
While the tomatillos are roasting, you can start making the aioli. In a large mixing bowl, whisk the egg yolk, dijon mustard, and a pinch of salt together for 2-3 mins. Next add a finely minced garlic clove and continue to stir until incorporated. Now add the cup of olive oil in a slow steady stream, whisking as you pour; about 5 mins. Finally add the lemon juice, and a dash of salt/pepper, and whisk until the aioli is smooth and resembles the consistency of mayonnaise.
Once the tomatillos are done turn the oven down to 350 degrees, and place them in a blender or food processor with the basil and garlic clove. Puree the tomatillo mixture slowly adding in the last tbsp of olive oil in a steady stream. Next, whisk together the tomatillo puree and aioli in a small bowl and refrigerate.
While the oven cools down to 350, place the tenderloin on a cutting board and season w/ salt/pepper. The next step is to remove the "silver skin"--a thin tough piece of membrane on the bottom side of the tenderloin. To remove the silver skin, take a sharp knife and slice underneath the membrane pulling up on the silver skin as you slice. Sear the tenderloin in a large skillet coated with olive oil for 2-3 minutes on each side. Pop the skillet in the oven for approx 20 minutes or until an internal meat thermometer reads 155 degrees Fahrenheit.
Next, slice the large tomatillos (like you would a tomato) into 4 thick slices and then slice each in half to create half circles. Slice each baguette in half both ways, drizzle with olive oil and toast in the oven on a sheet tray for about 5 mins or until brown an crispy. When the tenderloin is done, place on a cutting board and tent with foil for 5-10 mins to allow the juices to redistribute.
|My version of a BLT|
|Your Mom's BLT sandwich|