Saturday, 24 January 2015
Recipe - Pork Tenderloin Sandwich
Well, here it goes. A new recipe, finally. Not the most advanced or thrilling dish, but I thought I'd ease myself back into this malarkey again. It will take some time to get back to speed with the photography and all that - hopefully you'll stick with me though.
This recipe came about from having half a pork tenderloin going spare and a dinner to make. The main inspiration came from what I've read about Bánh mì sandwiches. I've not yet tried one of these but I thought I'd get something done that sort of at least goes in that direction.
One thing I forgot to put on it was some of my home made Kimchi. By the time I remembered about it I was already trying to get some photos of this. There's always next time....
I let the tenderloin marinade in the fridge over night, but if you don't have time for that - just dry rub it and cook straight away. Less marinade penetration but still good.
In the method section I'm just saying 'cook to your liking' in the oven. As a small indication I can say that I cooked our tenderloin for 8 minutes then I flipped it over for another 8 minutes. This is a bit more than I'd cook it if it was just me eating it - but it was still nice and juicy.
Well, this is a simple one that you can freestyle to your hearts content. See this recipe as a bit of inspiration and make it your own.
It is almost time to look at how this was all assembled but first I'd just like to say that if anyone reads this and have any views on the post, my return to blogging and all that - please do leave a comment.
Ingredients (made 2 decently filling sandwiches)
1/2 pork tenderloin
Dry rub of your preference
1 - 2 carrots, grated on the rough side of a box grater
1/2 red onion, thinly sliced
Sriracha, or other hot sauce of your preference
Kimchi, optional - if you even remember it
Coriander, roughly torn - if you like it
Baguette, ciabatta or other suitable bread of your liking
Apply dry rub of your liking liberally to the pork tenderloin. Let it marinade for as long as you can - within reason - over night is preferable.
When you are ready to cook, start by pre-heating the oven to 180c.
Heat a non-stick frying pan until it is piping hot and pop the tenderloin into it. Cook the tenderloin until it has taken on a nice colour. Turn and make sure all sides are uniformly browned.
Once done, pop the frying pan into the oven and cook the pork to your liking. Once cooked - remove it from the oven and let it rest for at least half as long as it spent in the oven.
In the meantime - slice the bread. Spread mayonnaise and mustard on the bottom piece, top with carrot and onion.
Slice the rested pork lengthwise and put on top of the carrot and onions. Top with Sriracha/hot sauce and/or kimchi. Add coriander if you so wish.