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Pork Loin Sandwiches With Wisconsin Smoked Swiss

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    Source: www.eatwisconsincheese.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Pork Loin:

    2. 1 1/2 pounds boneless center-cut pork loin

    3. 1 teaspoon vegetable oil

    4. 1/2 teaspoon salt

    5. 1/4 teaspoon pepper

    6. Onion Jam:

    7. 1/2 cup sugar

    8. 1/2 cup cider vinegar

    9. 2 tablespoons honey

    10. 2 yellow onions, thinly sliced

    11. Horshradish Aioli:

    12. 1/2 cup mayonnaise

    13. 2 teaspoons fresh lemon juice

    14. 1/8 teaspoon garlic, minced

    15. 2 teaspoons prepared horseradish

    16. Dash cayenne

    17. 1 tablespoon extra virgin olive oil

    18. 6 hamburger buns

    19. 4 cups arugula, cleaned and dried

    20. 8 ounces smoked Swiss or smoked Gouda cheese, sliced

    Instructions Jump to Ingredients ↑

    1. For the pork, preheat the oven to 425°F. Place the pork in a small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast for 50 to 60 minutes until the center is slightly pink.

    2. For the jam, combine the sugar, vinegar, and honey in a medium saucepan. Simmer until the sugar is dissolved. Add the onions and cook over medium heat until the onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

    3. For the aioli, combine the mayonnaise, lemon juice, garlic, horseradish, cayenne, and olive oil in a small bowl. Set aside.

    4. To assemble the sandwiches, slice the pork very thinly. Toast the buns, and spread both of the cut sides with aioli. Top with arugula, several slices of pork, the jam, and cheese. Serve warm, or grill as a panini.

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