Ingredients
Rub
2 teaspoons fresh chopped thyme
1 1/2 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon light brown sugar
3/4 teaspoon fresh ground black pepper
1/4 cayenne pepper
Lime Aioli
3/4 cup mayonnaise
1/2 teaspoon lime zest
1 tablespoon fresh lime juice
1 garlic clove minced
2 one pound pork tenderloins trimmed
Dijon,Yellow or Creole Mustard
Veg or Peanut Oil
6-8 ciabatta rolls
3 roma tomatos
1/4 baby spinach
Preparation
Coat the pork with mustard and season with rub. Making sure to work it in. Then lightly coat them with oil. Allow them to sit at room temp for 20-30 minutes.
Meanwhile Slice tomato’s and mix all the ingredients of the aoili together
Grill pork on medium heat for 15-20 minutes, turning every 5 or so. Pull when it reaches 150 degrees, cook to temp not time. Let rest for 3-5 minutes.
While resting, brush ciabatta with oil and grill.
