Mediterranean Grilled Tenderloin Focaccia Sandwiches

• 1 pork tenderloin
• 1 tablespoon fresh sage
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh marjoram
• salt to taste
• pepper to taste
• 1 focaccia 9-inch-round, sliced horizontally in half
• 6 tablespoons garlic mayonnaise roasted
• 4 ounces roasted red peppers, drained
• 4 ounces fresh spinach leaves

1. Prepared medium-hot fire in grill. In small bowl mix together herbs, salt and pepper. Rub over tenderloin; grill tenderloin over direct heat for a total of 15-20 minutes, turning to brown evenly, to an internal temperature of 145 degrees Fahrenheit. Remove from grill, set aside and allow to rest for 5-10 minutes.
2. Spread mayonnaise on one cut side of focaccia, top with red pepper pieces. Thinly slice tenderloin and layer on top of red pepper; top with spinach leaves. Close sandwich and cut into wedges to serve.
3. Serves 4.
4. *Roasted Garlic Mayonnaise--Purchased or homemade: Roast one large head of garlic (wrap in heavy foil, place in 350 degrees F. oven for 30 minutes; let cool and squeeze garlic from skins) and mix mashed garlic into 1 cup mayonnaise; cover and keep refrigerated.

pork tenderloin, fresh sage, thyme, fresh marjoram, salt, pepper, garlic, red peppers, fresh spinach leaves

Taken from www.yummly.com/recipe/Mediterranean-Grilled-Tenderloin-Focaccia-Sandwiches-2248556 (may not work)