Wednesday, August 7, 2013

Roast Pork and Pepper Sandwiches

We all get stuck in cooking ruts.  You know the times in your life when you end up cooking the same 2 dozen or so dishes in a cycle.  In an attempt to breakout of the seemingly endless loop of 'best hits' I've been cooking I decided to attempt roast pork sandwiches.  I was going for something similar to a Philadelphia style roast pork sandwich.  The results...erethral.  The pork had the benefit of marinating overnight and simply zinged with flavor.  To make this dish even better it's a fantastic make ahead dish.
The marinade recipe below is my house recipe.  I use it on chicken, fish, pork and it is delicious on potatoes.  This keeps in the fridge for 2-3 weeks.  You can easily double, triple or halve this recipe, but I definitely recommend making at least what the recipe calls for because it makes creating a flavorful dinner a real snap.

Marinade Ingredients
  • 1/4 c. olive oil
  • 1/4 c. lemon juice
  • 2 cloves garlic, minced or micoplaned
  • 1 tbsp fresh thyme
  • 1 tbsp minced fresh rosemary
  • 1 tsp kosher salt
  • 1/2 tsp fresh ground pepper
 Marinade Directions
Put all the ingredients in a mason jar.  Screw the lid on tightly and shake.  Presto, done.

Pork Sandwich Ingredients
  • 2-2.5 lb pork loin, tied if need be
  • 1/3 c. house marinade
  • .5-1.5 c. chicken stock
  • 1 1/2 tsp. Worcestershire
  • 2 bell peppers, sliced
  • 2 sweet onions, sliced
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Rolls, whole grain mustard and provolone cheese
Place the pork tenderloin in a gallon size zip top bag and pour 1/2 c. marinade over it.  Make sure the pork loin is well coated.  Allow this to marinade at least 8 hours, 24 hours is best.
Preheat the oven to 350 degrees.  Heat the olive oil in a large, oven safe saute pan (I love my Cuisinart stainless set seen here) over medium high heat.  Sear the pork loin well on all sides and remove to a plate (this will take 3-5 minutes per side).  Deglaze the pan with half a cup of chicken stock.  Once the brown bits are up add the Worcestershire, bell peppers, onions, salt and pepper.  Stir well and place the pork loin on top.  Place the pan in the oven and cook about 2 hours (about 20 min. per lb of pork.) until the pork is done. 
Allow the pork to rest 20 minutes.  Slice the pork nice and thin.  Serve up with the pepper and onions on a lightly toasted roll topped with provolone and mustard.
Make Ahead: Follow the directions.  When the pork comes out of the oven allow it cool at room temperature for an hour.  Refrigerate the pork and veggies.  To reheat place the veggies in a sauce pot with 1 c. chicken stock and warm over medium heat.  While the veggies are warming slice the cold pork very thinly. (A benefit of letting it get cold is it will be much easier to slice)  When the veggies are warm place the pork in the pot and allow to warm.  If you've sliced the pork thinly enough it should only take 1-2 minutes to heat.

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