Ingredients Jump to Instructions ↓

  1. 2 pounds boneless pork loin

  2. 1/2 cup plus 2 tablespoons Big Daddy Seasoning, recipe follows

  3. 1/4 cup grapeseed oil Kosher salt

  4. 1 1/2 pounds fresh broccoli rabe , cleaned and roughly chopped

  5. 2 tablespoons chopped fresh garlic

  6. 2 tablespoons red pepper flakes

  7. 4 to 6 ciabatta rolls

  8. 1 pound provolone , sliced Cracked black pepper

  9. 1/2 cup smokey paprika

  10. 1/4 cup granulated onion powder

  11. 1/4 cup granulated garlic powder

  12. 3 tablespoons seasoned salt

  13. 1/4 cup fresh cracked pepper

  14. 1/2 cup kosher salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Rub pork loin with 1/2 cup Big Daddy Seasoning and allow to sit at room temperature for 15 minutes. In a large cast-iron pan over medium heat, add 2 tablespoons grapeseed oil ; Seer pork loin on all sides and both ends. Add pork to a roasting pan with rack and roast in oven for approximately 1 hour until internal temperature reaches 155 degrees F. Remove from oven and allow to rest for 5 minutes. Slice pork very thin. In a large pot of boiling salted water, add broccoli rabe and blanch for 3 to 4 minutes. Strain from water and shock in a bowl of ice water to stop cooking. Drain from ice water. In a large skillet over medium heat, add remaining oil, garlic and red pepper flakes. Cook until fragrant. Add the cooked broccoli rabe. Add 2 tablespoons Big Daddy Seasoning and mix together. Remove from pan. Assemble ciabatta rolls upside down; add provolone cheese , pork and broccoli rabe. Season with salt and pepper, to taste. Toast sandwiches for 3 to 4 minutes on each side. In a large bowl, mix ingredients together.


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