For hearty eaters, plan an extra batch of this tasty combination created by the International Olive Council
- 1/4 cup sour cream
- 2 tablespoons coarse ground mustard
- 1 pound pork tenderloin, trimmed
- 5 tablespoons extra virgin olive oil
- 2 large cloves garlic, divided and minced
- 1 1/2 teaspoons dried thyme leaves
- 4 cups finely chopped shiitake mushrooms
- 1/2 cup chopped ripe olives
- 1/4 cup finely chopped shallots
- 12 small rolls, split (warmed, if desired)
- Heat oven to 400°F. Blend sour cream and mustard in small bowl; cover and refrigerate. Combine 2 tablespoons olive oil, 1 clove garlic and 1 teaspoon thyme leaves in mini chopper or finely chop garlic and blend mixture in bowl with fork, mashing garlic. Rub pork with garlic mixture; place in shallow baking pan and roast 25 minutes or until internal temperature is 160°F. Remove from oven; let stand at least 10 minutes.
- Meanwhile, heat remaining 3 tablespoons olive oil in large skillet over medium-high heat. Add 1 clove garlic; cook and stir 30 seconds or until fragrant but not browned. Add mushrooms, olives, shallots and remaining 1/2 teaspoon thyme leaves. Cook and stir 5 minutes or until mushrooms are tender. Remove from heat; set aside.
- Thinly slice tenderloin diagonally across grain. Spread each cut side of rolls with mustard mixture. Spoon half of mushroom mixture (about 2 tablespoons) on bottom of each roll. Top rolls evenly with sliced pork and remaining mushroom mixture. Cover with top halves of rolls. Serve on coated sandwich wraps or bakery sheets if desired.
- TIP: Meat can be roasted several hours in advance, then refrigerated and sliced before assembling sandwiches.
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