Roasted Pork Loin Sandwich Recipe Video

John and I have a thing for really succulent sandwiches. We are ever messing around with combinations that make our taste buds croon (opera of course). Especially the sort that your fingers sink into and dribble down to your elbows. Some dear friends of ours made these lovelies and shared a nibble with us needless to say we were (and are) hooked for life. Thank you dear Elliason family!! We simply had to share these with you for innumerable gastronomique reasons! You must know that we feel this particular cut of pork is by far the very best juicy and old-fashioned try to get one untrimmed (with fat still on) and trim it once it has roasted. This will allow for even more goodness as this gem comes to life in the oven. I have avoided giving you any exactness on the bread, mayo, and such I will assume you will make these and slather them in your own glorious way. Just keep a huge cloth napkin handy for all the luscious drippings!

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings4Cuisine
CourseTaste
MethodDish
Main Ingredient

Ingredients

 Boneless center cut pork loin roast4 Pound, tied
 Freshly ground pepper To Taste
 Boneless centre cut pork loin roast4 Pound, tied
 Salt To Taste
 Black pepper To Taste
 Olive oil5 Tablespoon
 Garlic3 Clove (15 gm), minced
 Dijon mustard1⁄4 Cup (4 tbs)
 Rosemary1 Tablespoon, finely chopped
 Chicken stock1 Cup (16 tbs)
 Yellow onion1 , sliced
 Sugar1 Tablespoon

Nutrition Facts

Serving size

Calories 1858 Calories from Fat 870

% Daily Value*

Total Fat 97 g149.1%

Saturated Fat 31.7 g158.4%

Trans Fat 0.2 g

Cholesterol 600.2 mg

Sodium 599 mg25%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.4 g5.7%

Sugars 4.7 g

Protein 214 g428.1%

Vitamin A 2.3% Vitamin C 3.7%

Calcium 5% Iron 20%

*Based on a 2000 Calorie diet

Directions

BRINGING IT TOGETHER
Dark rye bread
Pepperoncini, sliced and seeded
Mayonnaise
Bacon, cooked
Grainy mustard

Preheat oven to 500F.

Heat 2 Tbsp. olive oil in roasting pan on stove top at medium high heat. Generously season pork with salt and pepper.

Place pork in roasting pan and brown on all sides. Remove pork; set aside.

Make a paste of rosemary, 2 Tbsp. olive oil, mustard, and 1-1/2 tsp. salt. Rub onto all sides and ends of pork.

Put pork back into pan, add 1 C. chicken stock to pan, and place pan in oven on middle rack. Roast until internal temperature reaches 150F (approximately 1 hour and 10 minutes).

Remove from oven and allow roast to rest for 10-15 minutes. Remove twine and slice into 1/2 inch thick slices.

While pork is roasting, caramelize onions in a saute pan on the stove top. Heat 1 Tbsp. olive oil in a pan. Add sliced onion and sugar. Cook until deep golden brown.

TO ASSEMBLE
Generously slather mayonnaise and mustard onto rye bread. Layer with slices of pork, pepperoncini, bacon make it as thick or layered as your taste allows. (Sit down before you take a bite dont want anyone to hurt themselves on this one!!)
For more information please visit: http://www.tracyporter.com/

Editors Review

Do sandwiches top the list of your favorite food? This video is a must watch for you. Chef Tracy Porter demonstrates a great recipe that you can easily replicate at home. Try this Roasted Pork Loin Sandwich recipe today.
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