Tag Archives: sandwich

10.04.13
by

Stuffed Pork Tenderloin Sammiches

You guys. I just had the best sandwich of my entire life. And, I mean, I’ve had a lot of great sandwiches. But this one was BANANAS. It all started with a take on Ina Garten’s fennel and onion stuffed pork tenderloin… *film blur*

Ingredients

  • 3lb pork tenderloin, butterflied all the way out
  • 1 cup plain breadcrumbs
  • 1 cup thinly sliced fennel bulb
  • 1 cup thinly sliced Vidalia onion
  • 1 tbsp minced garlic
  • 1 tbsp fresh thyme leaves
  • 1 tbsp each butter and olive oil
  • 2 tbsp pastis (Ricard is best, Pernod is acceptable)
  • salt and pepper

Preheat your oven to 425*. Melt the butter and olive oil together in a pan over medium heat, then saute the fennel and onions until they are soft and browned. Add the garlic, thyme, pastis, and salt and pepper to taste. Toss with the breadcrumbs, sprinkle your unrolled pork with more salt and pepper, then pack in the stuffing. Roll the tenderloin up and tie it together with some kitchen twine., and salt and pepper the outside. Place on a baking rack over a sheet pan and roast for 30 minutes, then turn the heat down to 350* and cook for 20 more minutes. Let it rest and slice it up!

This is my cat receiving his share of pork, moments before he nearly took my hand off for it.

This is my cat receiving his share of pork, moments before he nearly took my hand off for it.

It is phenomenally delicious as it is, especially when paired with the orange, fennel, and pomegranate salad I made, but DUDES. This is the epitome of leftover nirvana and was suggested by someone who is clearly a freakin’ genius. Slice up some of your leftover pork. This is what it looks like cold, fyi:

JEAH!!

JEAH!!

Heat up a bit of butter in the pan and lightly grill a sandwich roll. Remove the buns and toast up the pork rounds until they get a nice crispy outside. Remove, add a bit more butter and your favorite bbq sauce to the pan to thicken quickly. I was recently turned on to Montgomery Inn, a Cincinnati-style sauce that is AWESOME with this sandwich. My knees go weak at the thought of it now. Hmmmmm. *blush*

Anyway…

Place pork on bun, pour sauce on pork, top with other bun like so:

Stop it, you tease.

Stop it, you tease.

Devour mightily. I know it looks insanely simple but this is just mind-blowingly good.

See, e.g., the carnage.

See, e.g., the carnage.