PEPPERED PORK AND PARMESAN FLATBREAD SANDWICHES
Provided by Amy Thielen
Categories main-dish
Time 7h50m
Yield 8 large sandwiches
Number Of Ingredients 22
Steps:
- For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.
- Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.
- Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.
- For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.
- Preheat the oven to 375 degrees F.
- Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade.
- Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.
- Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.
- Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.
- Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)
- For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.
- Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.
- Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.
- Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.
PEPPERED PORK TENDERLOIN
These spices add a nice flavor to this roast. If you shy away from spicy hot foods you may want to cut the cayenne pepper in half. This comes out of the oven very moist and tender if not over cooked. I always take it out when the meat thermometer reads 155 degrees.
Provided by Charlotte J
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Trim off excess fat and discard.
- Mix spices together and rub over the tenderloin.
- Place in a shallow roasting pan.
- Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.
- Let roast rest for 5 minutes before slicing.
Nutrition Facts : Calories 136.9, Fat 4, SaturatedFat 1.4, Cholesterol 73.8, Sodium 59.1, Carbohydrate 0.1, Fiber 0.1, Protein 23.5
HOOSIER PORK-TENDERLOIN SANDWICH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
- Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
- Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
- Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
PEPPERED PORK TENDERLOIN
Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 2 pork loins
Number Of Ingredients 6
Steps:
- Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.
ROAST PORK TENDERLOIN AND PEPPER SANDWICH
The Roast Pork Tenderloin and Pepper Sandwich recipe out of our category Onion! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the broiler. Line a baking sheet with foil.
- Rinse the peppers, halve lengthwise, remove the seeds and white ribs and place skin-side up on the baking sheet. Broil until the skin blisters and chars. Remove, wrap in the foil and when cool enough to handle, peel and cut into strips.
- Preheat the oven to 140°C (approximately 275°F).
- Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a skillet and brown the meat all over. Place on a rack set over a baking sheet and roast until cooked through, about 25 minutes.
- Rinse, clean and dry the wild garlic.
- In a bowl, mix together the crème fraîche, horseradish and chives, season with salt and pepper.
- Trim the ends of the baguette and reserve for another use. Halve the baguette horizontally and pull out the bread, leaving a 2 cm (approximately 3/4-inch) border all around. Line the bottom half of the baguette with the pepper strips. Remove the meat from the oven and let cool slightly. Slice and place on the baguette. Top with the chive cream and cover with the wild garlic. Place the baguette lid on, press slightly and cut the sandwich into 4 equal pieces.
- Serve if desired, wrapped in paper napkins.
Nutrition Facts : Calories 368.37 kcal, Fat 20.56 g, SaturatedFat 8.47 g, Protein 26.94 g, Carbohydrate 18.62 g, Sugar 0 g, Cholesterol 86.2 mg
CRISPY PORK TENDERLOIN SANDWICHES
This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. -Erin Fitch, Sherrills Ford, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.
Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
PORK TENDERLOIN SANDWICH
A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United STates. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
- Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
- Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
- Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
- Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Nutrition Facts : Calories 1064.6 calories, Carbohydrate 109.8 g, Cholesterol 116.2 mg, Fat 53.7 g, Fiber 4.9 g, Protein 40.3 g, SaturatedFat 10 g, Sodium 1995.4 mg, Sugar 2.3 g
HUNAN PEPPERED PORK
An authentic, mouth-burning but delicious Hunan recipe served by my grandmother, who was born and grew up in the heart of Hunan province.
Provided by Nancy Huang
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 5
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.
- Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 4.1 g, Cholesterol 50.4 mg, Fat 12.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 2.9 g, Sodium 156.6 mg, Sugar 1.5 g
PEPPERED PORK PITAS
The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. -Katherine White, Clemmons, North Carolina
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.
Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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