ROAST PORK SANDWICHES WITH PEACH CHUTNEY
"This combination of roast pork with peach chutney used to be a favorite Sunday dinner idea. Since my big family's on their own now, I cut the recipe down for sandwiches." Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Brush pork with mustard; place on a rack in a shallow roasting pan. Bake at 425° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. , Meanwhile, for chutney, in a small saucepan, combine the preserves, onion, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until thickened. Set aside to cool., Spread mayonnaise over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops.
Nutrition Facts : Calories 357 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 589mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
ROAST PORK SANDWICHES WITH GARLIC MAYO
This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Yield Makes 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap snugly in foil. Roast until tender when squeezed, 50 to 55 minutes.
- Meanwhile, toss onion with just enough oil to coat, and roast on a rimmed baking sheet 40 to 45 minutes.
- When garlic is cool enough to handle, squeeze from skin; lightly mash with a fork. Stir in mustard and mayonnaise.
- Raise heat to broil. Spread garlic mayonnaise on bottom halves of rolls; top with pork. Top remaining halves with vegetables, then cheese. Broil open-faced until cheese is melted and bubbling, about 2 minutes, then sandwich rolls together.
PORK ROAST WITH PEACH CHUTNEY
A crockpot meal makes the whole house smell delicious and is very welcome when coming home from a long day at work. This is a delicious, moist recipe that is quick and easy to prepare.
Provided by MA HIKER
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except pork roast in food processor.
- Process until coarsely chopped.
- Place roast in crockpot and pour chutney over top.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 534.9, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 136.6, Carbohydrate 15.2, Fiber 0.4, Sugar 13.2, Protein 65.3
ABSOLUTELY ADDICTIVE ROAST PORK SANDWICHES
A local pub serves these super simple, amazingly tasty Roast Pork Sandwiches. They are sort of a local legend. Making a pork roast just for these sandwiches is a breeze, but this is a great way to use any leftovers from a roast. The pepper jack cheese adds a zip and the dipping "gravy" is what ties it all together. The trick is slicing the pork and the cheese very thin. Enjoy, as the juicy goodness drips down your chin.
Provided by DeSouter
Categories Lunch/Snacks
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees farenheit.
- Sprinkle pork roast with salt and pepper and place on a rack in a roasting pan.
- Roast for two hours or until temperature of center of pork registers 150-160 degrees (145 degrees is the new "safe" temp for pork.).
- Melt butter over roast while it is still in the roasting pan.
- Remove roast from pan, saving the drippings and juice.
- Add Au Jus mix and water to drippings and cook according to directions on package.
- Place bread in the oven (which has been turned off just after the roast is done) and let it crisp a bit. The heat will help to melt the cheese better than just the heat of the meat will.
- Let roast cool for about 10 minutes, then slice thinly.
- Pile pork and cheese on bread while meat is still hot.
- Serve with Au Jus dipping gravy on the side and LOTS o' napkins.
PHILADELPHIA STYLE ROAST PORK SANDWICHES
This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.
Provided by Christine
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 2h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
- Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
- While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
- Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
- Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g
PORK TENDERLOIN WITH PEACH CHUTNEY AND FARRO WITH FENNEL AND ONIONS
Steps:
- To a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro.
- Add 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds.
- Preheat the oven to 400 degrees F.
- Season the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices.
- Place the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds.
PORK CHOPS WITH PEAR CHUTNEY
Steps:
- For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
- For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.
Nutrition Facts : Calories 453, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 326 milligrams, Carbohydrate 33 grams, Fiber 4.5 grams, Protein 31 grams
ROASTED PORK LOIN SANDWICH WITH WARM FRUIT CHUTNEY
Fruit chutney is available in most supermarkets. Look for the chunkiest version you can find.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Rub meat with oil; sprinkle with salt, pepper, and thyme. Roast in a small pan until a meat thermometer inserted into the thickest part of the meat registers 160 degrees. about 1 1/4 hours. Tent with foil to keep warm; let stand.
- Place chutney in a small saucepan over medium heat until very warm. Set aside.
- Slice rolls open, and spread with mustard. Slice meat into 1/4-inch-thick slices, and arrange over the bottom halves of each roll. Top with warm chutney. Cover with the roll tops, and place on a baking sheet. Transfer to the oven, and heat until rolls are toasty and filling is hot, about 5 minutes. Serve immediately.
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