We have become big pork eaters in the past couple months. Funny thing is, I usually never keep anything in the freezer except for some ice, vodka and ice cream. Over the weekend I opened it, after being gone for a month, and there staring me in the face was a few packages of pork and wild boar! We decided to have a nice Sunday dinner as we really have not cooked for most of the summer. I kept it simple; lightly seasoned pork tenderloin, roasted tomatoes and a big green salad. Lucky for us and lucky for you, we actually had leftover pork which we used to make up these delicious sandwiches.
One of the things we have been carving since coming back from France is spicy and I knew as I started pulling items out of the fridge that this would be a spicy sandwich. Not much is in there but I did find some mayo and sriracha; this would make a fantastic base. As well I had a crusty freshly baked baguette from the market, a juicy heirloom tomato and a few greens. I coated the bread with butter and browned it until crispy and warm. I kept the tomato simple, sliced with a little black sea salt and the greens I lightly tossed with a little olive oil and balsamic – mainly to have them glisten. Layers of thinly sliced pork tenderloin were bathed in the spicy mayo and then cradled by the summertime additions. It was perfect with a glass of Rose!
Recipe: Spicy Pork Tenderloin Sandwich
leftover pork tenderloin
1 heirloom tomato, thinly sliced
handful mixed greens, washed and patted dry
1 small baguette, sliced in half
2 tablespoons butter
1/4 cup mayo
1/4 cup sriracha
black sea salt
fresh cracked black pepper
drizzle of olive oil and balsamic vinegar
Thinly slice pork tenderloin, wrap in foil and gently warm in the oven at 200, for about 10 minutes – do not dry out.
Slice baguette in half, butter and toast.
I used a stove top grill pan to toast the bread until golden and crispy. While bread is toasting, mix mayo and sriracha.
Toss greens with olive oil and vinegar, just enough to make the greens glisten.
Remove baguette once toasted and let cool for about 5 minutes. S
mear both sides of the baguette with the mayo/sriracha combination, layer with the pork, then the greens and finally the tomato slices.
Finish with a sprinkle of black sea salt and a grind of fresh pepper, top with remaining baguette.