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Thursday, January 23, 2014

A Fabulous Roast Pork Sandwich with Rosemary Aioli


From the kitchen of One Perfect Bite...This simple sandwich is the one I promised to share with you yesterday. It has three major components and if any one of them is off, the sandwich will be a disappointment. If, however, you use fresh ciabatta, tender pork loin and the rosemary aioli I'm including in tonight's post, you are in for some memorable eating. The sandwich is based on one I found in Once Upon A Tart, coauthored by Frank Mentesana and Jerome Audureau, and while I have changed the recipe over time, I am indebted to them for this wonderful sandwich. I'll be serving it to my own guests on Super Bowl Sunday. While leftover pork can be used for this sandwich, I prefer to use the Pork Center Cut Loin Filet that is packaged by Hormel. These tiny roasts weigh about 1-1/2 pound and they'll cook in 40 to 45 minutes and produce tender slices that are a perfect size for sandwiches of this type. You'll want to liberally season the roasts with salt and coarse black pepper before roasting them. I use an Italian-style garlic salt to flavor mine. The ciabatta loaves I use for this are about 10-inches long and I've found that a loaf of this size will make five sandwiches. Tonight's recipe is for one 10-inch sandwich, and while the bread and meat are important, it's the aioli that takes this sandwich over the top. It is not hard to make and if you have a blender, upright or immersion, you'll have the world's most wonderful mayonnaise in a matter of minutes. I do hope you'll try this sandwich. It truly is a delight and I know you will enjoy it. Here is how it's made.




Roast Pork Sandwich with Rosemary Aioli on Ciabatta Bread...from the kitchen of One Perfect Bite inspired by Once Upon a Tart by Frank Mentesana and Jerome Audureau

Ingredients:
1 10-inch ciabatta loaf, cut horizontally into 2 slices
1 pound well-seasoned, thinly sliced pork loin
1/2 cup rosemary aioli, or aioli to taste (recipe below)
Crisp lettuce
Salt and Pepper

Directions:
Spread cut side of each ciabatta slice with aioli. Cover one slice with lettuce. Top lettuce with pork and season with salt and pepper. Cover with remaining slice. Cut into 5 wedges and serve.





Rosemary Aioli
...from the kitchen of One Perfect Bite

Ingredients:
Mayonnaise
1 large egg +1 egg yolk
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons white-wine vinegar
1/2 teaspoon Kosher salt
Pinch of black pepper
1/2 cup olive oil
1/2 cup vegetable oil
Aioli Additions
1 tablespoon minced garlic
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
Kosher salt to taste

Directions:
1) To make mayonnaise: Place egg and egg yolk, mustard, vinegar, salt and pepper in jar of an electric blender. Blend for 30 seconds. Combine olive and vegetable oil in a 1-cup measure. With motor running, slowly add 1/4 cup oil in a slow stream, blending until mixture is smooth and begins to thicken. With blender running, add remainder of oil in a steady stream.
2) To make aioli: Place 1 cup mayonnaise in a bowl. Add garlic, rosemary, pepper and salt. Mix well. Store in refrigerator. Yield: 1-1/4 cups.


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10 comments:

Rhodesia said...

I like the sound of that Rosemary Aioli. I am off to make some right now. Have a good day Diane

Merisi said...

Mmmmmh ….. I close my eyes and imagine the flavors being married in this fabulous sandwich!

Alicia Foodycat said...

That is a very beautiful sandwich!

Jenn S said...

You did not disappoint in your talk of an amazing sandwich yesterday. I love this idea.. especially the use of the rosemary aioli!!

Kim G. said...

Ohhhhhhhhh I think I want one of these sandwich... The good bread, the pork and the aioli, I bet it is delicious!

Kath said...

Looks wonderful, Mary! I love the idea of Aioli with the pork.

Big Dude said...

I've always been a sandwich man and this one looks delicious - for some reason I never to think to make aioli when mayo is called for.

Pondside said...

Is there anything nicer than a fresh sandwhich? I'm an egg salad gal, but wouldn't say 'no' to this one. I often cook pork tenderloin and this looks like something we'd enjoy afterwards.

David said...

Mary, Unfortunately, I love sandwiches! The carbs love me too! I try to limit sandwich consumption but this classy pork sandwich with aioli, lettuce and fresh bread is on my list for a 'luncheon treat'... Take Care, Big Daddy Dave

Tricia @ Saving room for dessert said...

Wow Mary - love everything about this sandwich. It is lovely and I know it was tasty. Great mayo recipe too!

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