Grill red peppers over gas flame until skin is blackened. Place in paper bag 10 minutes to steam. Rub off blackened skin; remove core and seeds and purée in food processor. Place 1/3 of peppers in sieve to drain. Add yogurt, honey, garlic, paprika, and kosher salt to remaining peppers in food processer and blend. Pour mixture into plastic bag and add pork. Marinate, refrigerated, at least 2 hours.
Mix butter, drained red peppers, sriracha, and brown sugar in bowl. Set aside. In separate bowl, mix Mascarpone and Cheddar. Add Peppadew peppers and mix. Set aside. Fry bacon until crispy. Drain and set aside. Remove pork from marinade and wipe off excess marinade. Heat skillet over medium-high heat. Add canola oil and brown pork tenderloin on all sides. Reduce heat to medium. Cover skillet and cook until pork reaches internal temperature of 145°F, turning occasionally. Remove pork and let it rest 10 minutes, then cut into slices, about 1/4-inch thick.
Spread buttered-red pepper mixture on 1 side of each bread slice. Place 4 slices, buttered-side-down, in unheated skillet. Spread Mascarpone/Cheddar mixture over them, using about half the mixture. Top each with 3 bacon strips and 4–5 slices of pork tenderloin. Season lightly with salt and pepper. Divide arugula over sandwiches. Spread remainder of Mascarpone/Cheddar mixture on unbuttered sides of remaining bread slices. Place cheese-side-down on top of arugula. Grill sandwiches in skillet, turning once, over medium to medium-low heat until cheese is melted and bread is golden brown.
- 3 red bell peppers
- 1/2 cup plain yogurt
- 1 tablespoon honey
- 2 teaspoons garlic, chopped
- 2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- 1, 1 1/2-pound pork tenderloin, trimmed
- 8 tablespoons (4 ounces) salted butter, softened
- 1 teaspoon sriracha sauce
- 2 teaspoons brown sugar
- 6 tablespoons (3 ounces) Wisconsin Mascarpone cheese
- 3 cups (12 ounces) Extra Sharp Wisconsin Cheddar cheese, grated
- 1/2 cup Peppadew peppers, drained and sliced
- 12 slices bacon
- 3 tablespoons canola oil
- 8 slices country French bread
- 1 cup arugula
- Salt and pepper to taste