Pork Loin Sandwich with Salsa Verde by @owen.han
4 servings
🍞
1 loaf
Ciabatta
🍖
0.45 kg
Pork Tenderloin
🧂
5 ml
Salt
🌶️
5 ml
Pepper
🍬
30 ml
Brown Sugar
🧄
5 ml
Garlic Powder
🧅
5 ml
Onion Powder
🌶️
5 ml
Paprika
🌶️
2.5 ml
Cayenne
🫒
120 ml
Olive Oil
🧅
1 large
Onion
🌿
30 ml
Oregano
🌿
30 ml
Rosemary
🥣
960 ml
Beef Broth
🧄
2 cloves
Garlic
🍋
60 ml
Lemon Juice
🌿
960 ml
Italian Parsley
🌿
480 ml
Basil Leaves
🌿
5 ml
Dried Oregano
🌶️
5 ml
Ground Black Pepper
🌶️
10 ml
Dried Chili Flakes
Preparation Steps
Step 1/7
Preheat the oven to 375°F (190°C).
Step 2/7
Season the pork tenderloin with salt, pepper, brown sugar, garlic powder, onion powder, paprika, and cayenne.
Step 3/7
Heat olive oil in a pan over medium heat and sear the pork tenderloin on all sides until browned.
Step 4/7
Transfer the pork to a baking dish, add sliced onions, fresh oregano, fresh rosemary, and beef broth. Bake for 30 minutes.
Step 5/7
While the pork is baking, prepare the salsa verde. In a blender, combine garlic, lemon juice, Italian parsley, basil leaves, dried oregano, salt, ground black pepper, olive oil, and dried chili flakes. Blend until smooth.
Step 6/7
Slice the ciabatta loaf and toast it lightly.
Step 7/7
Assemble the sandwich by placing slices of pork tenderloin on the toasted ciabatta and topping with salsa verde.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
450 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
40 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@owen.han
Origin
Cuisine
Italian
Geographic
Italy, Europe
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos