Porchetta Sandwiches
Sandwiches are perfect summer fare. Who doesn’t love a good sandwich piled high and ready for eating when that midday hunger strikes while you’re busy summering. My only gripe is that we rely too heavily on more processed deli meats than I’d like to satisfy our sandwich cravings. I’ve dabbled in alternative options like a grilled chicken breasts sliced thinly, leftover steak also thinly sliced, but these roast pork sandwiches take the cake. It roasts up quickly, the flavors are incredible, and when sliced thinly it goes further than you’d expect. I love it doused in garlic salsa verde, but it’s equally good with some cheese and mustard!
Ingredients:
1 1/2 pound pork tenderloin
2 teaspoons fennel seeds
3/4 teaspoons black peppercorns
1 tablespoon sea salt
1 tablespoon sugar
1 tablespoon olive oil
Directions:
Crush the fennel seeds and peppercorn with a mortar and pestle or in a blender. Just don’t inhale the dust that escapes! You can drape a towel over the blender top to keep it inside. Add the salt and sugar and stir it together. Rub the mixture over the pork loin and let it rest at room temperature for about an hour. If it will be longer until you cook it, you can cover it and refrigerate it for up to 24 hours. Just be sure to take it out of the fridge about an hour before cooking.
Just before cooking, gently pat any excess moisture from the pork and drizzle 1 tablespoon of olive oil over top. Lightly rub the oil in, Preheat the oven to 275 degrees F. Meanwhile, heat an ovenproof skillet over medium heat. When the pan is ready, add another tablespoon olive oil and put the pork loin in. Let it brown on one side and rotate until all sides are browned. Pop the skillet into the oven and let the pork roast for about 25-30 minutes or until the internal temperature is about 145 degrees. Take it out and let it rest for about 20 minutes. Slice as thinly as possible, against the grain. You just made your own sandwich meat! Assemble the sandwiches however you’d like! I love a soft roll, piled high with the pork, drizzled with the garlic salsa verde.
