Ingredients
- Serves 4-6
- For the pork
- 1 kg pork loin
- 2 cloves garlic, finely chopped
- 2 ½ Tbsp fresh rosemary, finely chopped
- 3 Tbsp fresh parsley, chopped
- Pinch fennel seeds, ground
- 1 Tbsp salt
- ½ tsp cracked black pepper
- 1 Tbsp oil
- Dressing
- 1 tsp Dijon mustard
- 1 tsp balsamic vinegar
- 2 Tbsp extra virgin olive oil
- Sea salt and cracked pepper
- To serve
- 200g winter leaves (rocket, spinach, kale)
- 4 Tbsp good quality mayonnaise
- Good quality fresh bread – ciabatta or sourdough, cut into 1 ½ cm slices
- 100g cheese – Evansdale Bay Yellow
ITALIAN INSPIRED ROAST PORK SANDWICH
Method
- Preheat the oven to 200C Mix the garlic, rosemary, parsley, fennel and seasoning together with the 1 Tablespoon of oil
- Then generously rub it all over the pork
- Place skin side up into a snug oven dish with a lid, pour over ½ cup water and seal with the lid
- Bake for 20 minutes, check on the meat then continue cooking for a further 15-20 minutes or until the meat is just cooked through
- Remove from the oven and allow to rest with the lid on for 15 minutes
- Meanwhile – mix the ingredients together for the dressing
- And have your sliced bread, cheese, mayonnaise and winter leaves ready
- Remove the meat from the juices and slice thinly
- Spread mayonnaise over one side of the sliced bread, and layer it generously with the pork
- Next add a slice or two of cheese and lightly toss the winter leaves through the dressing
- Pile high with the leaves
- Spoon over the meat juices and finish with a slice of bread
- Press down so it sort of sticks and the juices flow
- Enjoy, it’s delicious!!
Comments
Sandwiches are the in thing at the moment. Anything sandwiched between great bread and dripping with juices is a winner!
Thanks to INDIGO BAKERY – freshly baked bread, EVANSDALE CHEESE – bay yellow cheese, and to HAVOC PORK – pork loin - for providing the ingredients used in the cooking demonstration.
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