Pork Tenderloin and Bacon Sandwich

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Pork Loin and Bacon Sandwich

Serves 4

Ingredients

2 Tbsp.

Olive oil
8 slices	Smithfield Roasted Par-Cooked Bacon
2 each	Garlic cloves, minced
1 tsp.	Dried thyme
1 tsp.	Dried oregano
1 tsp.	Dried basil
1/2 tsp.	Paprika
1 tsp.	Black pepper
1 tsp.	Salt
1 lb.	Smithfield pork tenderloin
1/4 cup	Thinly sliced red onion
4 each	Ciabatta rolls
4 Tbsp.	Garlic and herb cheese spread
4 each	Red lettuce leaves

Preheat oven to 375 degrees Fahrenheit.
Place strips of Smithfield roasted par-cooked bacon on a sheet pan and bake in the oven for 12 minutes or until crispy.
In a small bowl, mix minced garlic, thyme, oregano, basil, paprika, salt, and black pepper.
Rub the Smithfield pork tenderloin with olive oil and evenly coat with dry seasoning.
Place pork tenderloin on a sheet pan and cook in the oven for 20 minutes, uncovered, or until pork is cooked to 145 degrees Fahrenheit. Remove from the oven and let rest for 10 minutes, then slice into ¼-inch thick pieces.
Place sliced red onions on a sheet pan and place in the oven for 5 minutes, or until lightly browned.
To assemble the sandwich, spread 1 tablespoon of garlic and herb cheese on the bottom half of a ciabatta roll. Next, layer ¼ of the sliced pork tenderloin, then top with red onions, lettuce, cooked bacon and the top half of the ciabatta roll.