For the pork:

·     1 2-lb pork tenderloin

·     Extra virgin olive oil, as needed

·     1⁄4 cup Dijon mustard

·     1 large clove garlic, grated

·     1 tablespoon chopped rosemary

·     2 tablespoons chopped fresh thyme

·     2 tablespoons minced parsley Kosher salt, to taste

·     Fresh cracked black pepper, to taste

For the pickled onions:

·     1 cup white wine vinegar

·     1⁄4 cup brown sugar

·     2 tablespoons kosher salt

·     1 tablespoon pickling spice

·     One red onion, sliced thinly into rings

For the aioli:

·     1⁄4 cup full-fat Greek yogurt

·     1⁄2 cup mayonnaise

·     3 tablespoons whole-grain mustard

·     3 tablespoons chopped fresh tarragon

·     1⁄2 teaspoon garlic powder

·     1 teaspoon honey

·     3⁄4 teaspoon kosher salt, plus more as needed

·     Cracked black pepper, to taste

For the sandwich:

·     1 crusty baguette

·     1 bunch wild arugula, washed and dried

·     Fried shallots, optional

·     Kosher salt, to taste

·     Fresh cracked black pepper, to taste

‍

For the pork:

1. Preheat oven to 375ºF.

2. In a small bowl, combine mustard, 2 tablespoons of olive oil, garlic, salt and pepper to taste. In another small bowl, combine all the herbs.

3. Rub the mustard mixture evenly on the entire surface of the pork using your hands or a spatula. Sprinkle the herb mixture evenly on top of the mustard.

4. Place the pork on a roasting rack set on a sheet pan and roast for about 45 minutes or until a meat thermometer inserted into the center of the pork reads 155ºF.

5. Remove from the oven and let rest for 10-15 minutes before slicing.

For the pickled onions:

1. Combine the vinegar, sugar, salt, pickling spice and 1⁄2 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat.

2. Add the onion to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and store in the refrigerator until chilled and ready to use.

For the aioli:

1. In a medium bowl, combine all sauce ingredients.Mix to combine and add more salt and pepper as needed.

For the sandwich:

1. Slice the baguette in half longways.

2. Thinly slice the pork.

3.  Spread the sauce evenly on both halves of the baguette. On one half, evenly layer slices of pork, pickled onions, crispy shallots (if using) and arugula, in that order.

4. Place the other half of the baguette on top and slice the sandwich into even portions.

‍