Grilled Pork Tenderloin Sandwiches

Ingredients:

• Half a red onion, thinly sliced, separate into rings
• 0.5 cup mayonnaise
• 2 cloves garlic, finely grated
• Juice of 1 lemon
• 220 g shishito peppers
• 1 tsp extra-virgin olive oil + extra for grilling
• 1 pork tenderloin (0.6-0.7 kg)
• 1 tbsp smoked Spanish paprika
• 1 tsp ground cumin
• 2 cups fine arugula
• 1 baguette, cut into 4 pieces and cut each horizontally and open

Preparation:

1. Preheat the grill to medium-high heat. Soak the red onion in a bowl of ice water. In a small bowl, combine the mayonnaise, garlic, lemon juice, and a pinch of salt; refrigerate until ready to serve. In a large bowl, toss the shishito peppers with olive oil and a pinch of salt.
2. Sprinkle the pork with salt, black pepper, paprika, and cumin, and rub the spices all over the surface. Brush the grill grate with olive oil. Arrange the peppers and pork on the grill and cover. Grill the peppers, turning once or twice, until charred in spots and crisp-tender, 1 to 2 minutes. Transfer to a plate. Grill the pork, turning occasionally, until charred and cooked through, 12 to 15 minutes; transfer to a cutting board and let rest, 5 minutes.
3. Drain the red onion and pat it dry. Slice the pork thinly and arrange on the bottom halves of the baguette. Add a little garlic mayonnaise, then the red onion and arugula, and top with bread. Serve with shishito peppers and season with salt to taste.