Roasted Pork Sandwich with Blackberry Balsamic Reduction + Port Salut
Desert Island Food, Last Meal.... Sandwich with Chips, hands down. I will eat a sandwich over a lobster dinner, filet mignon.... anything really. It's the only thing in the world that can be so simple and so complex at the same time- savory and sweet, crunch and smooth, hot and cold... and the crunchy, salty chips on the side? Yes! I would have to say my all time favorite sandwich is an Italian Cold Cut drowning in dressing with the perfect meat-to-cheese-to-bread ratio (I'm looking at you Italian Store Arlington!) BUT I love the challenge of making new and exciting gourmet sandwiches like this one. So if you're a sandwich connoisseur, just a sandwich fan or both - you have to try this spring time gem! Roasted Pork Tenderloin with a fresh picked Blackberry reduction and creamy, tangy port salut on crusty prairie bread? O-M-G!
I want to see your sandwich art - tag me @foodreevolution on IG or Twitter so I can drool over your creations!
SERVING SIZE: 1 SANDWICH
PREP TIME: 5 MINUTES
COOK TIME: 20 MINUTES
INGREDIENTS:
Blackberry Reduction-
1 pint of Blackberries
4 tbsp EVOO
4 tbsp Balsamic Vinegar
juice + zest 1 Orange
Sandwich-
2 pieces Prairie Bread (any peasant bread will work as long as it's crusty!)
1 tsp Grass-fed Butter
4 slices Pork Tenderloin (the entire loin makes about 6 sandwiches, recipe is at the bottom*)
2 slices Port Salut (spread over the pork before melting it)
1/2 cup Mixed Greens
splash EVOO
3-4 Mint Leaves (torn) 1/2 tsp fresh-squeezed Lemon Juice
drizzle Blackberry Reduction
S+P
Make the Blackberry Sauce first and let it cool down before making the sandwich.
First, blend the blackberries in a blender and then push through a fine mesh sieve with the back of a spoon to discard the seeds. Push the blackberry juice directly into a small sauce pot. Add the oil, vinegar and juice of the orange and whisk thoroughly. Bring to a simmer (fast bubbles around the edge, just before a boil) and reduce the heat. Let simmer for 15-20 minutes, whisking often. The sauce should reduce by half and thicken in this time, if you want to reduce it more, continue to cook for another 5 minutes.
Remove the sauce from the pot into a bowl, add the orange zest, S+P and whisk thoroughly. Let stand for 10-15 minutes to bring to room temperature.
Making the sandwich! First toast the bread and then spread butter on one side of each piece. Lay the pieces of pork directly on the bread, spread the port salut over the pork and drizzle with the blackberry reduction. Toast again, open faced, until the cheese melts.
While toasting, in a small bowl mix together the greens, mint, EVOO, Lemon Juice, S+P. When the sandwich is toasted and the cheese melted, drizzle the blackberry reduction onto the cheese and top with the greens and second piece of bread. Cut in half (the dignified sandwich eating way ;) and Don't forget the chips! Happy Eating!
*Roasted Pork Tenderloin
1 Tenderloin
1 tbsp Sea Salt
1 tbsp Cracked Black Pepper
1/2 tsp cayenne
1 tbsp Oregano
1 tbsp Basil
1 tbsp Garlic Powder
EVOO
Preheat oven to 425 and a cast iron skillet over high heat until screaming hot! The key to this pork is ensuring both the oven and the skillet are HOT before cooking the pork.
While the skillet heats up, mix all of the spices in a bowl. Drizzle the pork with EVOO and pat on all sides with the spice mixture, covering the meat completely. When the skillet is piping hot, lay the tenderloin in and sear 3-4 minutes on all sides - remember not to move or poke the pork while it's cooking or you will lose the opportunity for a great sear. Once the pork is golden brown on all sides, place the pork in an oven-safe casserole dish and finish in the oven (middle rack) for 15 minutes.
Let the pork rest AT LEAST 15 minutes before slicing, you don't want to lose all those juices you worked so hard for! :)