As a spin-off from my recipe for Herb-Crusted Pork Tenderloin, I used the remainder of the meat to make these hearty sandwiches. They worked into my menus for the week on an evening when Mr. D. was working late and I needed to go out before he got home. I was able to make his sandwich and mine leaving his covered in the refrigerator for his convenience when he got home. His comment when I saw him later in the evening was that “it was an outstanding sandwich”. I had to agree with him.
Sweet onions ( I used a large Vidalia) are slowly caramelized with some complimentary seasonings and then paired with a spicy-hot creamy sauce in this fancy sandwich. The recipe calls for using a small French bread split lengthwise, but I used a small focaccia loaf. Its heartiness and rustic texture seemed to suit the sandwich better, but the choice is yours as to what kind of bread you make it on,
HORSERADISH AND CARAMELIZED ONION PORK SANDWICHES
Yield: 4 servings, 1-quarter of a loaf
- 1 Tablespoon. olive oil
- 4 cups vertically sliced onion (about 1 1/4 pounds)
- 1 1/2 Tablespoons sugar
- 1 Tablespoon red wine vinegar
- 1 Tablespoon low-sodium soy sauce
- 1 teaspoon chopped fresh thyme, or 1/2 tesp. dried
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, minces
- 2 Tablespoons reduced-fat sour cream
- 1 Tablespoons low-fat mayonnaise
- 1 Tablespoon prepared horseradish
- 1 ( 8-oz. ) loaf French bread, halved lengthwise
- 1 cup torn lettuce leaves
- 1 large tomato, sliced
- 1 1/2 cup thinly sliced Herb-Crusted Pork Tenderloin (about 8 oz.), or any other sliced roast pork
1. Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat, let cool.
2. Combine sour cream, mayonnaise, and horseradish; spread a layer evenly over cut side of bottom half of bread. Arrange lettuce over the top, then onions.
Arrange the sliced pork over the onions,
top with sliced tomatoes, and spoon on remainder of sauce. Cover with top half of bread.
SOURCE: COOKING LIGHT