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1
Prepare the pork: Poke a few holes in the tenderloin and shove garlic in them - either whole or half cloves depending how big they are. Roll out a sheet of plastic wrap and lay 2 rosemary sprigs on it. Salt, pepper and oil the tenderloin, then lay it on the rosemary. Put the other two rosemary sprigs on top, squeeze the juice of half a lemon on it, and roll the whole thing up nice and tight. Allow to marinate at least an hour.
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2
Slice the eggplant and cut the pepper into quarters, remove stems and seeds. Brush all veggie surfaces with olive oil and sprinkle a little salt. (You will see yellow squash in the photo - that was dinner but not sammich makins')
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3
Heat the grill to medium high. Put the tenderloin on and throw those rosemary sprigs on there too - you will have a nice herby smoke thing happening. After a few minutes, flip the loin and add the veggies. Flip again twice and create nice hatch marks. Just because it's pretty. Squeeze the juice from the other half of the lemon over the pork in the last few minutes. The pork will take maybe 10-15 minutes depending how hot your grill is, the veggies less time.
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4
Eat your dinner but save enough pork and veggies for lunch tomorrow - into the fridge with them.
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5
Lunch time! Mix together the ricotta, zest from the lemon and a squeeze of juice from the lemon as well, chop and add the basil too. Slice the pork thinly - about 5-6 thin slices. Also slice enough eggplant and pepper to cover a slice of your bread.
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6
Smear half the ricotta onto each slice of bread, then layer pork, eggplant , peppers and arrugula. That's it - eat up!!!
