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Monday, June 9, 2014

What's Between the Buns?

This blog post is part of my new Football Foodie Series called:  

I enjoy cooking and baking, but it's not often that I have time to prepare a dish or sandwich I would consider "menu-worthy".   So, my goal for the Summer is to create fire in my kitchen so you'll have some mouth-watering dishes to take to your next tailgate or house party during football season.  

This post is dedicated to the 2014/2015  Football Tailgating Season. And, as Philly locals know, we have many restaurants that serve some of the best Roast Pork Sandwiches in the tri-state area. However, while I was bitchin' in the kitchen last week--I managed to put a new twist on a roast pork sandwich that will have you and your guest coming back for seconds, even thirds!  . 

Cancel the take-out order, you can make this at home!

The perfect sandwich to cook ahead of time, then pack-and-go to the tailgating party. 

Roast Pork with a Beer Chaser

Recipe makes 12 good size sandwiches

What you will need:
1/2 bottle of Guinness Extra Stout beer
2 Cups of water
1/2 Pork Loin, 5lbs.
1 pound of aged Provolone cheese, sliced
4 TBS of whole grain mustard
Sesame seed or round rolls, 1 dozen
Bagged spinach, 2 bags
Olive oil, 3 TBS
6 cloves of garlic
2 jars of roasted red peppers
3 TBS Grill Mates, Montreal Steak seasoning

Add 2 cups of water and 1/2 bottle of Guinness Extra Stout beer to your roasting pan. If you plan to take this to a tailgating party, use a throw-away aluminum roast-size pan. Place the pork loin in your pan, cover the entire top of your pork with whole grain mustard, then sprinkle the steak seasoning on top of the mustard--be generous with the seasoning. Insert meat thermometer into pork, then cook pork for approx. 2 hours at 350 F degrees, or until thermometer reads 150 F degrees.  Remove from oven, remove meat thermometer, then cover with aluminum foil and wait for pork to cool before you cut. 

Once the meat is completely cooled, cut roast into thin slices and place the slices back into the roasting pan with the beer/water and meat drippings. Your beer/water/meat drippings will become the gravy* for your sandwiches--do not throw it away!

Go ahead, you know you want to taste the pork!  I did, too!  YUMMY! 

Saute the spinach and garlic in olive oil. Remove from pan and place in a smaller aluminium container, with cover, if you plan to transport to a tailgating party. Otherwise, store in an air-tight container.

*Note: when your pork slices sit in the gravy, the whole grain mustard and steak seasoning will mix with drippings. This adds to the flavor of the sandwich. 

Take meat, sauteed spinach, 2 jars of roasted red peppers, provolone cheese and rolls to your tailgating party.  Place aluminum tray of meat and  tray of spinach on the the grill to heat on (medium). Once heated, remove from grill and build your sandwiches; place 3-4 slices of pork on a roll, pour a spoonful of gravy over the meat, top with a slice  or two of provolone cheese, add spinach, roasted peppers, then another spoonful of the gravy on the inside of your top roll, close the lid, pop open your favorite beverage and enjoy!

A great sandwich for your football friends, or a great sandwich night with family.  I prefer to make the meat and spinach the day before I serve it.

To serve a larger group, double all ingredients and use a full pork loin, approximately 10 lbs to feed about 25 people. 

Recipe is put together for a tailgating party where it would be reheated on a grill.  If you plan to eat at home, reheat sliced meat in the drippings, at 350 degrees in your oven until fully heated, then saute your spinach, then layer your sandwiches as noted above, and serve. 

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