Russ's Pork Loin Sandwich
Christine
Russ’s Pork Loin Sandwich with fennel, caramelized onion and bell peppers
ingredients
- For the Pork Loin:
- 2 Pork Tenderloins
- 1/2 cup soy sauce
- 2 tsp canned chipotle pepper chopped (optional for heat)
- 1 Tbsp garlic, peeled and chopped
- 2 Tbsp oregano, crushed
- 3 Tbsp peanut oil
- 2 Tbsp brown sugar
- Toppings:
- 1 Red and 1 Yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 fennel bulb, thinly sliced
- 3 scallions, sliced in half
- 1 cup black or green olives, pitted and sliced (optional)
- 4 freshly baked italian or french loafs
directions
- 1
1. Place the pork loins, soy sauce, chipotle, garlic, oregano, peanut oil and brown sugar in a zip-lock plastic bag and refrigerated 2-12 hours.
- 2
2. Preheat oven to 500.
- 3
3. Remove the pork from the marinade and place on an oiled rack over a roasting pan. (Cookie sheet works fine also.) Reserve the marinade for later use.
- 4
4. Roast the tenderloins in the upper 1/3 of the oven for 15 minutes. Turn the roast over and roast an additional 10-15 minutes. Pork should read 150 degrees. Allow meat to rest 10 minutes before slicing.
- 5
5. Heat a dry cast iron skillet over medium high heat until hot, add bell peppers, onion, fennel and scallions and cook about 3 minutes until softened and fragrant. Add the reserved marinade and a few tablespoons of water. Reduce the heat to medium and simmer for 5 minutes.
- 6
6. Split the rolls lengthwise and leave a hinge. Brush with olive oil and toast on a griddle until golden.
- 7
7. Layer pork loin, peppers and fennel into each roll.
- 8
Enjoy!
Source: Christine
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