
A hearty pork loin sandwich topped with
sliced smoked Swiss cheese, spicy aioli and a honey onion jam.
Created by Chef Trey Foshee of George's California Modern, La
Jolla, California.
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
-
- Honey Onion 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
- 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.
- For Honey Onion 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.
- For 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.
Makes 6 servings.
Recipe and photograph provided
courtesy of www.WisDairy.com; through ARAcontent.
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