• Arugula or spinach leaves,
  • 1 Smithfield Peppercorn & Garlic Marinated Fresh Pork Tenderloin,
  • 1/2 cup ranch salad dressing,
  • 3 tablespoons barbecue sauce,
  • 1 tablespoon oil,
  • 1 medium sweet yellow onion, thinly sliced,
  • 6 large ciabatta sandwich rolls, sliced open horizontally and toasted,
  • 1 12 oz pkg. Smithfield Black Forest Ham Deli Thins,
  • 3/4 cup shredded sharp Cheddar cheese,
  • 12 slices Smithfield Hometown Original Hickory Smoked Bacon, cooked crisp and drained,
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MAIN DISH

Porkinator Sandwich

Instructions

1. Heat oven to 425°F. Place tenderloin on rack in shallow roasting pan. Roast about 30 minutes until internal temperature reaches 150°F. Let stand 10 minutes before slicing very thin.

2. Meanwhile, mix together salad dressing and barbecue sauce; set aside. Sauté onion slices in oil over medium heat until very tender and dark golden brown.

3. Place bottom half of each toasted roll on baking sheet; spread with barbecue ranch dressing. Top with ham, pork tenderloin, caramelized onions, shredded cheese and bacon. Place under broil until cheese is melted, 1 to 2 minutes.

4. Remove from oven, top with arugula and crowns of rolls to serve.