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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
Pork:
1 1/2 lbs boneless center cut pork tenderloin
1 tsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tbsp honey
2 yellow onions, thinly sliced
Aioli:
1/2 cup mayonnaise
2 tsp fresh lemon juice
1/16 tsp garlic, minced
2 tsp prepared horseradish
1/8 tsp cayenne pepper
1 tbsp extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 oz Smoked Swiss or Smoked Gouda cheese, sliced
Pork: Preheat oven to 350. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.
Jam: Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of liquid has been absorbed, 20 to 25 minutes. Set aside to cool.
Aioli: Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil in small bowl. Set aside.
Final Preparation: Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm. Serves 6
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ROAST PORK LOIN SANDWICH WITH SMOKED SWISS CHEESE
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
Pork:
1 1/2 lbs boneless center cut pork tenderloin
1 tsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tbsp honey
2 yellow onions, thinly sliced
Aioli:
1/2 cup mayonnaise
2 tsp fresh lemon juice
1/16 tsp garlic, minced
2 tsp prepared horseradish
1/8 tsp cayenne pepper
1 tbsp extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 oz Smoked Swiss or Smoked Gouda cheese, sliced
Pork: Preheat oven to 350. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.
Jam: Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of liquid has been absorbed, 20 to 25 minutes. Set aside to cool.
Aioli: Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil in small bowl. Set aside.
Final Preparation: Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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