The balsamic vinegar in this marinade along with spicy pepper flakes give this tenderloin the perfect flavor for a hot-pressed panini. The purple, green and gold colors of Mardi Gras further enhance the appearance of this sandwich.
2 (2–3 pound) pork tenderloins 1/2 cup balsamic vinegar 1/4 cup red wine 1/4 cup extra virgin olive oil 1/4 cup minced garlic 1 bay leaf 2 tbsps chopped basil or 1 tsp dried 1 tbsp chopped rosemary or 1 tsp dried 1 tbsp red pepper flakes salt and cracked black pepper to taste 1 loaf French bread
Combine vinegar, wine, olive oil, garlic, bay leaf, basil, rosemary and pepper flakes in a nonporous mixing bowl. Mix well. Makes 1 1/2 cups. Set aside. Place tenderloins in 9” x 13” glass baking dish and top with marinade. Turn meat a couple of times. Cover with plastic wrap and let sit at room temperature 4 hours before cooking. Light grill or heat stove to high heat. Remove meat from marinade and season with salt and cracked black pepper. Discard marinade. Cook tenderloin, turning once halfway through cooking. Remove when internal temperature reaches 128°F for rare or 150°F for well done. Let stand 5 minutes. Cut tenderloin into 1/4 inch thick slices. Cut bread into 4-inch long loaves and slice in half. Top with tenderloin and Spicy Mardi Gras Coleslaw. (See recipe below.)
Ingredients for Spicy Mardi Gras Coleslaw:
1 cup shredded purple cabbage 1 cup shredded green cabbage 1 small red onion, sliced 1 cup shredded carrots 1 tbsp minced parsley 1/4 cup vegetable oil 3 tbsps apple cider vinegar 1/4 cup mayonnaise 1 tbsp sugar 1/4 tsp red pepper flakes 1/4 tsp dry mustard 1/8 tsp granulated garlic 1/2 tsp celery seed salt and cracked black pepper to taste
Toss cabbage, onions, carrots and parsley until well mixed. In a small mixing bowl, combine oil, vinegar, mayonnaise, sugar and seasonings. Stir well. Pour dressing over cabbage mixture and toss gently. Chill 2 hours before serving.