web analytics

roast pork sandwich recipeYesterday, I was telling you about my “Welcome Fall” dinner.  Today I will share with you the star of the show.  This roast pork sandwich is one of my husband’s favorite meals.  I have been making this for years and we never tire of it.  Sometimes, I make a homemade thyme and Parmesan cheese roll to go with it, but it also great on a Kaiser roll or any roll that you have around.  This roast pork takes 2 days to make, but very little effort on either day.  I love to brine and brine pretty much all pork and poultry these days.  It really is worth the extra step.  It adds so much moisture and flavor to whatever it is that you are brining.  I love this brine and have used it for other things.  It makes a divine roast chicken brine also.

The pork comes out of the brine and is covered in a mustard and brown sugar mixture and seared off in a pan.  Then it is finished off in the oven.  Easy.  This is a perfect Sunday dinner for sitting in front of the TV with an icy cold beer and cuddling with some little people.

roast pork sandwich recipeFor the brine:

3 cups water
1/4 cup brown sugar
1/4 cup kosher salt
1 bottle beer
6 peppercorns, crushed
2 whole allspice, crushed
2 thyme sprigs

For the pork:

1 (2-pound) boneless pork loin roast
1/4 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons brown sugar
1 Tablespoon mustard (I like a whole grain mustard)

Kaiser rolls
Horseradish Mustard Cream

roast pork sandwich recipePour the beer into the water in a large bowl.  Preferably one that is easy to pour out of, as it is all going to go into a Ziploc once dissolved.

roast pork sandwich recipeAdd all of the brine ingredients and whisk together to dissolve.

roast pork sandwich recipePut the pork in a large, heavy duty Ziploc bag.  Pour the brine over the pork.

roast pork sandwich recipeSeal the bag and put the Ziploc into another bowl just in case.  Let the pork sit in the brine for at least 8 hours or overnight.

roast pork sandwich recipeCombine the mustard, brown sugar, salt and pepper in a bowl.

roast pork sandwich recipePull the pork out of the brine and dry off with paper towels.  Spread the mustard mixture all over the pork.

roast pork sandwich recipePut the pork in a saute pan over medium-high heat coated with a little olive oil.  Cook for two minutes or until all sides are brown.

roast pork sandwich recipeBake at 325 degrees for an hour or until the meat reaches 160 degrees.  Let stand for at least 10 minutes before you slice it.

roast pork sandwich recipeTo make the Horseradish Mustard Sauce:

2 1/2 Tablespoons horseradish
5 Tablespoons sour cream
1 Tablespoon mustard

roast pork sandwich recipe

Put all of the ingredients in a bowl and mix.  You can make this a few hours ahead of time and let it chill in the refrigerator.

roast pork sandwich recipeSlice the pork thinly as possible and put on a roll.  Serve with the Horseradish Mustard Sauce.  There you have it, the “Welcome to Fall” dinner.

Roast Pork Sandwiches

Ingredients

  • For the brine:
  • 3 cups water
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 bottle beer
  • 6 peppercorns, crushed
  • 2 whole allspice, crushed
  • 2 thyme sprigs
  • For the pork:
  • 1 (2-pound) boneless pork loin roast
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 Tablespoons brown sugar
  • 1 Tablespoon mustard (I like a whole grain mustard)
  • Kaiser rolls
  • Horseradish Mustard Cream

Instructions

  1. Pour the beer into the water in a large bowl. Preferably one that is easy to pour out of, as it is all going to go into a Ziploc once dissolved.
  2. Add all of the brine ingredients and whisk together to dissolve.
  3. Put the pork in a large, heavy duty Ziploc bag. Pour the brine over the pork.
  4. Seal the bag and put the Ziploc into another bowl just in case. Let the pork sit in the brine for at least 8 hours or overnight.
  5. Combine the mustard, brown sugar, salt and pepper in a bowl.
  6. Pull the pork out of the brine and dry off with paper towels. Spread the mustard mixture all over the pork.
  7. Put the pork in a saute pan over medium-high heat coated with a little olive oil. Cook for two minutes or until all sides are brown.
  8. Bake at 325 degrees for an hour or until the meat reaches 160 degrees. Let stand for at least 10 minutes before you slice it.
  9. To make the Horseradish Mustard Sauce:
  10. 2 1/2 Tablespoons horseradish
  11. 5 Tablespoons sour cream
  12. 1 Tablespoon mustard
  13. Put all of the ingredients in a bowl and mix. You can make this a few hours ahead of time and let it chill in the refrigerator.
  14. Slice the pork thinly as possible and put on a roll. Serve with the Horseradish Mustard Sauce.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://bakedbree.com/roast-pork-sandwiches

Related Posts Plugin for WordPress, Blogger...

13 Responses to Roast Pork Sandwiches

  1. VB_BG says:

    Hi! I don’t have a meat thermometer–how long should I keep the pork in the oven?

    • bakedbree says:

      sorry for the typo. It was supposed to say cook for one hour or until the meat thermometer reaches 160. Thanks for catching it.

  2. Heather says:

    This is my first time stopping by your blog–WOW! It’s so gorgeous! Everything looks scrumptious.

  3. Anna says:

    My husband loved this delicious meal. I would never have had the confidence to make something like that without your nice pics and simple explanation. Thanks!

  4. Katie Z says:

    How about using pork tenderloins? Think that will work too?

  5. [...] Roast Pork Sandwiches -  Brined pork roasted and sliced thin.  Served with a horseradish mustard sauce.  I have made [...]

  6. Natalie says:

    Hi! Love your blog :) I have never made pork before, but I want to make this for our Super Bowl party next Sunday. Do you think that I could do it on a gas grill instead of baking it?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>