Geoffrey Zakarian Recipes | Roasted Pork Sandwich with Tarragon Aioli

Ingredients

• 1 2-lb pork tenderloin
• Extra virgin olive oil, as needed
• 1⁄4 cup Dijon mustard
• 1 large clove garlic, grated
• 1 tablespoon chopped rosemary
• 2 tablespoons chopped fresh thyme
• 2 tablespoons minced parsley Kosher salt, to taste
• Fresh cracked black pepper, to taste
• 1 cup white wine vinegar
• 1⁄4 cup brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon pickling spice
• One red onion, sliced thinly into rings
• 1⁄4 cup full-fat Greek yogurt
• 1⁄2 cup mayonnaise
• 3 tablespoons whole-grain mustard
• 3 tablespoons chopped fresh tarragon
• 1⁄2 teaspoon garlic powder
• 1 teaspoon honey
• 3⁄4 teaspoon kosher salt, plus more as needed
• Cracked black pepper, to taste
• 1 crusty baguette
• 1 bunch wild arugula, washed and dried
• Fried shallots, optional
• Kosher salt, to taste