Mediterranean-Style Pork on Sourdough recipe

1 (6 to 7 pound) boneless pork loin or
    1 (3 pound) pork tenderloin
2 red onions, thinly sliced
12 sourdough rolls, split
2 heads frisee

Marinade:
4 cloves garlic, minced
2 tablespoons fresh rosemary, minced
2 tablespoons olive oil
1/2 teaspoon cracked black pepper

Combine marinade ingredients. Marinate pork 2 to 4 hours. Grill or roast pork until medium. Let rest 10 to 15 minutes before slicing thinly.

Tapenade:
1/2 pound sun-dried tomatoes, rehydrated
3 cloves garlic
6 tablespoons olive oil
3 tablespoons Balsamic vinegar
Salt and pepper, to taste

Blend all Tapenade ingredients in food processor.

Grill or saut� onions. Spread both sides of toasted or grilled rolls with tapenade. Layer pork on bottom halves of rolls. Top with onion and frisee.