A photographer, Myles New, posted a recipe in this month’s Jamie magazine for roasted pork sandwiches. Looked good. I had a small(916 grams) rolled pork loin roast in the freezer that I got on sale at Carrefour for 3 euros 77 centimes. I bought two.
I really liked the sound of herbs stuffed into slits in the roast and dried prunes stuffed into cored apples. So romantic
The apple on the left fell apart in an ugly fashion. Guess not a roasting apple, huh? I’ll have to ask Mme Parret to give me a quick rundown on cooking apples. However, the apple falling apart wasn’t really important because to assemble the sandwich, you take a mush of all the vegetables and fruits at the bottom of the pan and spread it on the bread. Sort of a bottom of the pan relish. Mah-velous!
The original recipe featured shredded pork but I couldn’t be bothered and it was past lunch time, so I sliced it. I also adjusted cooking times and temperatures and God knows what else. For the real thing see Jamie, issue 25, January 12, 2012.
Roasted Pork Sandwich with “Bottom of the Pan” Relish
2lb or so rolled pork loin roast
1 1/2 tsp dried rosemary leaves
1 1/2 tsp dried thyme leaves
3 bay leaves, broken in half
2 red onions, quartered
3 large carrots
1 head of garlic
3 apples, cored
Dried seedless prunes
Stab lots of slits in the roast and stuff with the herbs and bay leaf. Place the onions, carrots, garlic head and the apples stuffed with the prunes in the bottom of a roasting pan. Roast for 45 minutes at 400 degrees Fahrenheit. Lower the temperature to 325 degrees Fahrenheit, loosely cover with foil and continue to roast for 1 1/2 – 2 hours. Remove the roast and allow to cool for about 15 minutes.
Squeeze the roasted garlic into the pan bottom and discard the husk. Lightly mash the vegetables and fruits together, then spread some of this mixture on one half of each sandwich roll, spread mayonnaise on the other half, then top with sliced pork and cresson.
Beverage suggestion: Frozen Stolichnaya