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John and I have a thing for really succulent sandwiches. We are ever messing around with combinations that make our taste ...
buds croon (opera of course). Especially the sort that your fingers sink into and dribble down to your elbows.
Tags:How to Make Pork Loin Roast Sandwiches,Pork Loin Roast Sandwiche recipe,Pork Loin Roast Sandwiches,Sandwiche,Sandwiches,Tracy Porter
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Female: Hi welcome to our kitchen. We have got a really succulent porkloin sandwich to share with you today. It’s actually a roast. Male: It’s juicy. Female: It is a roast porkloin sandwich and I have no doubt you are going to love the way it drips down your elbows the way we do. Male: The first thing we’re doing is we’re working with the porkloin roast. Porkloin roast is different from a pork tenderloin. Female: Easily confused. I mean, one thing that happens to people is they go to the store and they see that little skinny tenderloin and they confuse it for a pork roast, which is—this is a big succulent piece of meat that has a lot of fat on it. Male: And it’s tied together because we don’t want it falling apart because we’re going to cut it up into nice little sandwich pieces and put it in the oven at 500 degrees for about an hour and twenty minutes. This is a four-pound piece of porkloin roast. Female: Well, John is going to season this thing and pop it in the roasting pan and I’m going to cut up some garlic. Male: Real simple first, we want to brown the outside. We want to get some salt and then oil, pepper and then I’m going to use a little bit of the grease from the bacon because that’s one of the ingredients and that it makes it so succulent, so I’m going to put a little bit of that into our pan over here. Female: And I am getting together the ingredients for a rub that we do on top of it before it actually goes into the oven. We traditionally do a rub with garlic and then rosemary and this rosemary smells so good—gorgeous, fresh rosemary, you could use whatever herb you wanted to—thyme. The cool thing about something like this, again, you guys know that our goal was sharing our kitchen with you, is that we love to cook, we’d love everything about food, but we want you to be able to take this and turn it into whatever you want. You want to turn the roast into something different by rubbing it with other things that maybe you don’t have the same ingredients, then get right in there and make it your own, that’s what’s great about something like this. You can’t mess this up. Male: Again, we’re putting a little olive oil into the pan, a little bacon grease, a little salt and pepper in there as well. We put it on the meat and we’re going to put it in the pan as well and that gets it nice and brown and then we’re going to put it in the oven. Female: So basically, we just brown it on all sides before we actually roast it in the oven. Can we talk about the layers that we put on to this yet? Male: No, we didn’t even talk about it. A sandwich includes two pieces of bread, it’s amazing, and we’re going to use the pork that’s going to be between those two pieces of bread, but we also layer in the dahlia onion and bacon, and the pork and it’s a little bit of mayonnaise on there. Female: And pepper and chini. Male: Pepper and chini. Female: You have a beautiful pepper chini—so that gorgeous roast. Male: You hear the sound, that the sound of lusciousness. Female: I wish you could smell it. Let’s just show how beautiful this is. Male: Big hunk of meat, now we’re going to just brown it. I’ve got it on a high, we’re going to brown each side, rotate it just a few times. That’s only going to take a couple of minutes and once that goes into the oven, then I’ll do the onions and then we get that going. Now, we’re going to put a little bit of that bacon grease in there again, we’re going to put some salt and pepper and mustard and some garlic. Female: You know, you’re looking for a round—well depending on the size of your roast, if it’s a smaller roast, like a quarter of a cup of paste to rub all over it, or a half a cup is great because what it’ll do is it’ll make this amazing kind of like a crust I would say. Male: Yeah, it gets burned a little bit. Female: With the rosemary, all we do is finally chop it because a lot of people cook with this whole, I don’t like them stuck in my teeth. It’s gorgeous. Male: We’re getting all the sides down. Female: The onions are going along. We’ve got bacon already cooked, so the bacon is going to go on it. I’m just going to cut up some pepperchini and I think we’re ready to throw that roast in the oven pretty soon and then we’ll assemble our sandwich. So as far as the pepperchini goes, I’m literally as you can see, just cutting them into small pieces like this. Male: I’m going to pull the meat out. Female: Great, look how pretty this gorgeous roast is. Male: Alright, now we’re going to put this paste on here. We’re going to put it back in the pan and throw it in the oven. Female: My gosh! The outside of it tastes so good already. Male: You want to push all of these stuff into the openings because that’s just going to fill it up with juice. Female: It truly smells like Sunday afternoon at your grandma’s house. You know that smell that you recall, I love that. I know you guys have that. I know we all have that nostalgic smell. So these are brown and they may be getting—you really want to keep these moving around and generally, could you add any sugar to this? Male: I did not. Female: Oh I’m just going to add a tiny little pinch of sugar. So are we ready to throw the roast in the oven? Male: Ready to—I’ll grab it. Female: Yes, you grab it, we’ll get the oven and then we’ll put the sandwich together in a little bit! So our amazing roast is looking really unbelievable. You may have to take a little slice of it. Male: It’s ready. Take a look at this. Female: And we have let this—we pulled it out. It was about 150. So really test it as you're going and it’s so gorgeous. Male: Ready to pull it up and make some sandwiches. Female: And while John is cutting that, I’m just going to tip this up so you can see all the yummy gunk in the bottom of the pan. You know what I would do with that is keep it and we could add a little tiny bit of vinegar to it. I don’t know if you’ve ever made a dressing out of pan drippings with a little bit of vinegar, but it’s incredible. Male: Are you ready? Female: I am ready. Let’s see it. Male: Nice straight cuts! Female: That’s great. I will get some bread ready for us and we’re basically using—that’s beautiful. Male: Look at the juice coming out of there. Female: Yeah, that’s gorgeous. Yum! We’re using dark rye bread and in ours, we used mayo, grainy mustard, okay and so, you know, this is a great part to really personalize it too because you can put on as much as want or as little as you want. If you want a big slab of melted grier on yours, you could do that too. Wouldn’t that be unbelievable. So you want to put some good. I want to make sure I have lots of the outsidey stuff on mine. Oh wait, did you put pepperchini, okay. Male: I did. We got it on. Female: Would you just cut mine in half. I’m really making a mess of myself. Great. I’ve got to take a bit with the crust. Male: Cheers! Female: So good! I hope you email us and tell us if you guys love this. We’re going to hide away and finish this off.