Peppery Pig Sandwiches

Earlier this week, I posted a recipe for a sandwich my mom and I entered into a grilled cheese competition. We called it the Strawbrie. It was sweet, savory … and loaded with brie. Delicious. Obviously.

Today, though, I’d like to share with you the other sandwich we submitted. Although a bit more time consuming to prepare, this cheesy guy was, by far, my favorite of the two. Don’t get me wrong. The Strawbrie’s great and all. It’s just that it’s a bit of a civilized sandwich, whereas I’m more of the sit-alone-in-my-sweatpants-on-my-livingroom-floor-and-eat-straight-out-of-the-pan type when it comes to grilled cheese.

Friends, I’d like to formally introduce you to The Peppery Pig. It was my mom’s creation. You can blame her.

Ingredients

  • 1 pork tenderloin
  • 1/2 cup yogurt
  • 3 red peppers
  • 1 tablespoons honey
  • 2 tsp chopped garlic
  • 2 tsp. sweet paprika
  • 1 tsp kosher salt
  • 3 tbsp. canola oil
  • 2 oz lightly salted butter
  • 1/2 tsp sriracha
  • 2 tsp soft brown sugar
  • 6 tbsp. mascarpone cheese
  • 3 cups grated extra sharp cheddar cheese
  • 1/2 cup peppadew red peppers, drained and sliced
  • 12 slices bacon
  • 4 slices country French bread
  • 1 cup arugula
  • Salt and pepper to taste
Instructions
  1. Grill red peppers over a gas flame until skin is blackened.
  2. Place in a paper bag for ten minutes to steam.
  3. Rub off blackened skin, remove core and seeds and blend in food processor.
  4. Remove one third of the pureed peppers and put in sieve to drain juice.
  5. Add yogurt, honey, garlic, paprika and kosher salt to remaining peppers in food processer and blend.
  6. Pour marinade into a plastic bag and add pork. Refrigerate at least two hours.
  7. In a bowl, mix butter, drained red peppers, sriracha and sugar. Set aside.
  8. In a separate bowl, mix cheddar and mascarpone. Add the peppadew peppers. Set aside.
  9. Fry bacon until crispy. Set aside.
  10. Remove pork from marinade and wipe off excess marinade.
  11. Heat skillet over medium-high heat. Add canola oil and brown pork tenderloin on all sides.
  12. Reduce heat to medium, cover skillet and cook until pork reaches internal temperature of 145 degrees Fahrenheit (about 15 minutes), turning occasionally.
  13. Remove pork, rest it for ten minutes and cut into 1/4 inch thick slices.
  14. Spread the red pepper butter on one side of each slice of bread.
  15. Place four slices of bread, butter side down, in unheated skillet.
  16. Cover the four slices of bread in the skillet with half of the cheddar/mascarpone mixture.
  17. Top each slice with three pieces of bacon and 4-5 slices of pork tenderloin. Season lightly with salt and pepper.
  18. Divide the arugula among the sandwiches.
  19. Spread the rest of the cheddar-mascarpone mixture on the unbuttered side of the remaining slices of bread and place cheese-side down on top of the arugula.
  20. Grill sandwiches in skillet on both sides over medium to medium-low heat until cheese is melted and bread is a rich golden brown.
  21. Pig out.

Fiona

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