Ingredients:

• Pork Tenderloin (1-1.5 pounds)
• French Bread
• Lemon (juice of 1)
• Salt
• Black cracked pepper
• Italian seasoning (1 tsp)
• Extra virgin olive oil (1tbsp)
• Honey (2 Tbsp)
• Garlic (1 whole clove, 2 Tbsp minced)
• Carrots (1)
• Cucumber (1)
• Vinegar (White & Apple Cider – 1/2 cup each)
• Tumeric (1 tsp)
• Sugar (1/4 cup)
• Bay leaves (2)

Recipe

• Start by making your marinade. Grab a small mixing bowl and combine the honey, lemon juice, Evoo, Italian seasoning (if you don’t have that, get 1/4 tsp of parsley, rosemary, thyme, basil) and stir until combed. Set aside in refrigerator
• Open your pork tenderloin from the package and Pat it dry. Season with salt and pepper then pour marinade mix into a gallon bag. Leave it refrigerated for a minimum of 2 hours or overnight at most.
• Get a lined baking sheet and preheat the oven to 400°F
• Place the pork tenderloin on the baking sheet and bake in the oven for 25 minutes, brushing the mixture (in the separate bowl) every 5 minutes.
• “Quick pickle” carrots and cucumber but taking a small pot and boiling 1/2 cup of water, apple cider vinegar, a tsp of salt, a couple of pimento seeds, ground mustard, bay leaves and brown sugar. Pour into a mason jar and seal
• Once the tenderloin is finished baking, leave out to rest for 10 minutes and cut into 1/2 inch slices with a steak knife
• Cut the French bread in half horizontally and spread mayonnaise on both halves. Toast the bread then stack your sandwich with the pork tenderloin and your cooled pickled veggies