Grilled Pork Tenderloin Sandwiches - The Conservation Foundation

Ingredients

• Arugula
• 1 oil-packed anchovy fillet
• Kosher salt
• 1 cup mayonnaise
• 3 tablespoons fresh lemon juice
• 2 garlic cloves, finely grated
• ¼ cup chopped basil, plus more for serving
• 2 tablespoons chopped chives, plus more for serving
• Freshly ground black pepper
• 2 tablespoons fennel seeds
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons Diamond Crystal or 3½ teaspoons Morton kosher salt, plus more
• 2 pork tenderloins (about 1½ pounds each)
• Vegetable oil (for grill)
• 1 ciabatta loaf, halved lengthwise
• 6 cups mature arugula leaves with tender stems