Roasted Pork Sandwiches

I had a lunch date today ;) So yesterday I decided to ask my viewers on Salvo-lutions Facebook Fan page what men really eat for lunch. I had a lot of helpful fans respond w/great ideas! Mainly sandwiches were most of the answers.  I remembered seeing a fellow blogger Chef Dennis from "A Culinary Journey w/Chef Dennis" posting a gorgeous pork sandwich. I thought man that looks great and would be perfect for lunch! Now I have never used another bloggers recipes and posted it before. So that right there should tell you how amazing this sandwich is!

Now I'm sure you are all wondering if I scored enough points to get another date? Well.........I did! I'm a N.Y. Giants fan and he is an Eagles fan. They are playing each other this Sunday, so we will be watching it together. This could be dangerous! Especially because the Giants are going to kick some butt!

BTW this sweet date of mine brought me a bottle of wine. He scored some points himself there!

Ok onto the good stuff! I have posted a link to Chef Dennis' website & recipe, be sure to check it out!  I hope I've made him proud!
I did make a few changes only because I had different items on hand. So you will be able to see the differences. But that's the fun of cooking!

You can find Chef Dennis' original recipe & fabulous website here:
http://www.askchefdennis.com/2012/09/philly-style-roast-pork-sandwich-the-real-deal/



Ingredients:
1, 4-5 lb. pork loin
Montreal Seasoning (recipe below)
Roasted Red Peppers (I roasted my own, you can use jarred)
Kale
Red Onions
Garlic
1/4 Mustard
Good Italian Rolls

Make Your Own Montreal Beef Seasoning

• 2 tablespoons smoked paprika
• 2 tablespoons  black pepper
• 2 tablespoons  kosher salt
• 1 tablespoon  granulated garlic
• 1 tablespoon  granulated onion w/parsley
• 1 tablespoon fresh dill

 If you use dried dill, and you can place any unused seasoning in an airtight container for later use.

Preheat oven to 350

Rub the mustard onto the pork loin. Sprinkle the Montreal seasoning very liberally. Don't be bashful with it. Pour a little water in the bottom of the baking dish, just enough to cover the entire bottom. Roast for about 2 hrs or until a thermometer reads 150 degrees. As it rests it will reach another 10 degrees.
Reserve the liquid in the bottom of the dish. Once the loin is completely cooled, thinly slice and lay back in the bottom of the pan. Spoon on the reserved liquid and heat through in the oven.
In the mean time in boiling water add in the kale (your desired amount). Cook about 10 minutes or until soft. Reserve about 1/4 of the kale water it cooked in. Saute red onions and garlic in a little olive oil, add in crushed red pepper if desired. Add in the kale & about 1/4 cup of the kale water. Saute about five minutes or so.
On the roll (you can toast it or eat it as is) add the sliced pork, then greens, & roasted red peppers. I put melted mozzarella cheese on ours, however I gotta say Chef Dennis is spot on with that sharp provolone. I think if I had it on hand it would have put me over the edge (in a very good way).

If you want to roast your own peppers:

2 bell peppers, cut in half, seeded and tops removed. Put in the broiler until the tops turn bubbly and charred. Careful not to over do this. Take them out, let cool until able to handle them. Peel skin off and enjoy!!

I served this w/roasted potatoes.
2 red potatoes, cubed
parsley
1 clove garlic, minced
olive oil
salt

Preheat oven to 400

Toss all ingredients together, bake for 20 minutes. Stir well and bake another 20 minutes. Serve and enjoy.


Copyright © 2012 Salvo-lutions by, Dana Salvo