Tuesday, August 16, 2011

Pork Tenderloin French Dip Sandwiches

Mmm... sandwich!  The orange zest gives this a really sweet and intense flavor.

1 14 to 16-ounce pork tenderloin
2 cups chicken stock (use homemade, if you have it!)
1 orange, zested and sliced
2 cloves garlic, crushed
2 bay leaves
3 tbsp honey
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 sprigs thyme leaves, finely chopped
2 sprigs rosemary, finely chopped
1/4 cup flat-leaf parsley, finely chopped
4 sandwich rolls, toasted
Heat the oven to 500 degrees.  Drizzle olive oil over the pork and season with salt, garlic powder, onion powder, cayenne and black pepper.  Place the pork in the oven and roast for about 20-25 minutes.

While pork is cooking, slice the oranges.  In a saucepan, bring the stock, orange slices, bay leaves and honey to a boil, then simmer for 10 minutes and strain.

Place rolls in oven on second rack while pork is finishing and toast them for about 5-10 minutes, until slightly brown.

Combine the orange zest, thyme, rosemary and parsley in a small bowl.  Remove pork from oven and let rest for 5 minutes.  Thinly slice the pork on a slight angle.  Dip the slices in the strained orange sauce and pile them onto the bottom bread slices.  Spoon additional orange sauce over the pork and cover with the bread tops. Garnish with orange zest mixture and serve with remaining stock for dipping.  Enjoy!

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