Pork Tenderloin Sandwich With Wisconsin Gouda

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Wisconsin Cheese

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Ingredients

For the pickled chilies:

(Recipe from Michael Symon's Live to Cook, page 120)

2 pounds whole fresh chilies, such as Fresno, jalapeño or Hungarian hot (banana)

Sherry vinegar

Sugar

Kosher salt

2 bay leaves

2 tablespoons coriander seeds

2 tablespoons black peppercorns

1 teaspoon cumin seeds

4 sprigs fresh marjoram

3 garlic cloves

For the sandwiches:

1 pound whole pork tenderloin, grilled for about 10 minutes or roasted* to medium and thinly sliced

8 slices Wisconsin Smoked Cumin Gouda** cheese

4 brioche buns, split

1/2 cup cilantro leaves

Hot sauce of your choice, optional

*To roast the tenderloin: Preheat oven to 375°F. Lightly brush tenderloin with olive or vegetable oil; salt and pepper loin. Place on rack in shallow roasting pan and roast, uncovered, for about 35 minutes, or until meat thermometer registers medium (155°

**If using a plain Smoked Gouda, you may sprinkle a bit of ground cumin for flavor over cheese slices before placing in oven.

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