Ree Drummond's Italian Pork Sandwiches | The Pioneer Woman

Meet our new favorite sandwich! #ThePioneerWoman, Saturdays at 10a|9c. Get the recipe ▶https://foodtv.com/3n0wadK Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Italian Pork Sandwiches RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 1 hr (includes cooling time) Active: 35 min Yield: 6 servings Ingredients 4 teaspoons ground fennel 4 teaspoons dried rosemary 2 teaspoons dried oregano 2 teaspoons garlic salt 2 teaspoons kosher salt Freshly ground black pepper Two 1-pound pork tenderloins 6 tablespoons olive oil 6 ciabatta rolls 1 clove garlic 1/2 cup mayonnaise 1 lemon, zested 5 cups arugula 2 tablespoons balsamic vinegar 3 jarred roasted red bell peppers, sliced Directions Preheat the oven to 350 degrees F. Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl. Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes. To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside. Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness. Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper. Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine. Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #Pork #Sandwich #ThePioneerWoman #FoodNetwork Ree Drummond's Italian Pork Sandwiches | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=OJH_udZEetI&feature=youtu.be