Pork tenderloin is coated with garlic, onion powder, paprika, salt and pepper, seared to a golden brown and finished in the oven. Baguette slices are brushed with olive oil and grilled. To assemble to bocadillos, spread a garlic aioli on the grilled baguette and top with thin slices of pork tenderloin and a slice of crispy Serrano ham. Garnish with grilled spring onions. This dish is a play on a bocadillo, which is a sandwich served in Spain comprised of chorizo, cold cuts, tuna or Serrano ham stuffed in a sliced baguette. Here, it is an open faced, appetizer portion with all the delicious components of a traditional Spanish bocadillo.

Pork

Roasted