Roasted Pork Loin Sandwich
|Boneless center cut pork loin roast||4 Pound, tied|
|Freshly ground pepper||To Taste|
|Black pepper||To Taste|
|Olive oil||5 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Rosemary||1 Tablespoon, finely chopped|
|Chicken stock||1 Cup (16 tbs)|
|Yellow onion||1 , sliced|
BRINGING IT TOGETHER
Dark rye bread
Pepperoncini, sliced and seeded
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.
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!!)
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