HERE FOR PORK TENDERLOIN (Sorry for yelling)
2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt, plus more6 cups mature arugula leaves with tender stemsA spice mill or mortar and pestleUsing the flat side of a knife, smash anchovy and ½ tsp. salt on a cutting board until a paste forms. Scrape into a medium bowl. Add mayonnaise, lemon juice, garlic, ¼ cup basil, and 2 Tbsp. chives and whisk to combine. Season with salt and pepper; cover and chill until ready to serve.
Prepare a grill for medium heat; thoroughly clean grates and brush with oil. Grill pork, turning every 4 minutes, until lightly charred on all sides and an instant-read thermometer inserted into the center of the loin registers 130°, 15–20 minutes. Let rest 10 minutes, then cut into very thin slices.Spread about ½ cup aioli over cut sides of both bread halves. Layer arugula over, then top with sliced pork, basil, chives, and a squeeze of lemon. Serve any remaining aioli alongside.
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