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Created by Chef Trey Foshee of George's California Modern, La Jolla, Calif.

Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese

Pork:
1 1/2 pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

 

Jam:
1/2 cup granulated sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

 

Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

1. For Pork: Preheat oven to 350°F (175°C). Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.
2. For 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 the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.
3. For Aioli: Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil in small bowl. Set aside.
4. 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.

Makes 6 servings.

Recipe and photograph provided courtesy of www.WisDairy.com; through ARAcontent.

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