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The Trevor Sandwich
🕑 Added 2022-09-27 20:48:55 +0000 UTCIngredients
- Sliced Pork Tenderloin (see below)
- Manchego Cheese, Sliced into thin triangles.
- Maple Dijon Slaw (see below)
- Mayo
- One Crusty French Sandwich Roll
- two sandwich picks (optional)
- Slice your sandwich roll horizontally, not keeping one edge intact. This will help keep your sandwich fillings in place. Toast the sandwich roll in a toaster oven, on it's standard setting. (3 for mine) The goal is to get the bread lightly crisp and give it some warmth.
- Spread about 2 tablespoons mayo onto the toasted bread.
- Assemble slices of pork across the bottom of the roll, followed by the Manchego cheese, then the slaw. Carefully fold the top half of the sandwich roll over the ingredients, tucking in any stragglers that start to spill out. I like to use sandwich picks to hold everything in place.
- Slice using a sharp serrated knife. Enjoy that beautiful cross section and enjoy.
Additional Tips
- The whole philosophy behind this sandwich was leftovers, as well as hitting the important flavor notes laid out by Samin Nosrat: Salt, Fat, Acid, Heat. I strongly encourage you to play with this recipe and make it your own. For example, my other sandwich goto pork tenderloin prep is to use a teriyaki/soy marinade. Maybe go that route and then go for more of a sesame peanut slaw on a baguette.
Maple Dijon Slaw
- 1 bag Cabbage Salad Mix
- Maple Vinaigrette (to taste)
Dress the greens to taste a few minutes before serving. (I really eyeballed this part. Sorry!)
Pork tenderloin, Trevor style
Ingredients
- 1 1-1.5 lb Pork Tenderloin
- Trevor's Pork Rub (see below)
- 1 tablespoon oil/ghee
Trevor's Pork Rub
- 1 tsp kosher salt
- 3/4 -1 tsp garlic powder
- 3/4 -1 tsp onion powder
- 3/4 -1 tsp Silk Chili flakes (or Allepo Chili flakes)
- 3/4 -1 tsp mustard powder (optional)
I more or less eyeball the ratios of the spices. I don't always add the mustard powder, but I did in the case of the tenderloin I made for the sandwich. This makes enough rub for 2 or so tenderloins, depending on the size. It's also great on roasted potatoes.
- Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. Let rest in fridge at least two hours hours, but ideally overnight.
- Preheat Oven to 450.
- In a large skillet over medium-high heat, add 1 tablespoon oil and heat. Put tenderloin in the pan and cook for about 2-3 minutes per side, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 18-20 minutes. Remove from oven and let rest 5 minutes before slicing.
Maple Dijon Vinaigrette
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/3 cup extra-virgin olive oil
- Salt and freshly cracked black pepper
- Add all the ingredients into a jar and whisk (or shake) until the mixture emulsifies and thickens. This makes enough dressing for about 10 cups of greens.
