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Roast Pork Sandwiches

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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.

roast pork sandwich recipe

Yesterday, 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 homemade thyme and Parmesan cheese roll to go with it, but it is 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 bringing. 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 recipe

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 whole grain mustard)
  • Kaiser rolls
  • Horseradish Mustard Cream

How to Make // The Steps

Step 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.

roast pork sandwich recipe

Step 2:

Add all of the brine ingredients and whisk together to dissolve.

roast pork sandwich recipe

Step 3:

Put the pork in a large, heavy-duty Ziploc bag. Pour the brine over the pork.

roast pork sandwich recipe

Step 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.

roast pork sandwich recipe

Step 5:

Combine the mustard, brown sugar, salt, and pepper in a bowl.

roast pork sandwich recipe

Step 6:

Pull the pork out of the brine and dry it off with paper towels. Spread the mustard mixture all over the pork.

roast pork sandwich recipe

Step 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.

roast pork sandwich recipe

Step 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.

roast pork sandwich recipe

Step 9:

To make the Horseradish Mustard Sauce:

  • 2 1/2 Tablespoons horseradish
  • 5 Tablespoons sour cream
  • 1 Tablespoon mustard
roast pork sandwich recipe

Step 10:

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 recipe

Step 11:

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

roast pork sandwich recipe
roast pork sandwich

Roast Pork Sandwiches

bakedbree
Roast Pork Sandwiches with Horseradish Mustard Cream Sauce
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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
 

  • 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.
  • Add all of the brine ingredients and whisk together to dissolve.
  • Put the pork in a large, heavy duty Ziploc bag. Pour the brine over the pork.
  • 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.
  • Combine the mustard, brown sugar, salt and pepper in a bowl.
  • Pull the pork out of the brine and dry off with paper towels. Spread the mustard mixture all over the pork.
  • 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.
  • 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.
  • To make the Horseradish Mustard Sauce:
    2 1/2 Tablespoons horseradish
    5 Tablespoons sour cream
    1 Tablespoon mustard
  • 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.
  • Slice the pork thinly as possible and put on a roll. Serve with the Horseradish Mustard Sauce.
Tried this recipe?Let us know how it was!
Recipe Rating




Natalie

Sunday 29th of January 2012

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?

bakedbree

Monday 30th of January 2012

Absolutely!

Katie Z

Wednesday 2nd of February 2011

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

bakedbree

Saturday 5th of February 2011

Yes they will work, in fact, they should be pretty delicious.

Anna

Saturday 18th of September 2010

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!

bakedbree

Monday 20th of September 2010

That makes me so happy! I am so glad that you enjoyed it.

Melly

Thursday 16th of September 2010

YUM!

bakedbree

Thursday 16th of September 2010

yum indeed.

Heather

Thursday 16th of September 2010

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

bakedbree

Thursday 16th of September 2010

thank you Heather!