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One Sandwich, One Photo

October 4, 2011

Despite, well, not having to work 10 hours or so today, I was still way busy. As a result, I have just enough time for an iPhone photo and a short recipe.

But let me tell you, it’s a doozy.

Pork Sandwich with Apple-Bourbon Sauce and Fontina

serves 2

  • 2 boneless pork loins
  • 1 T butter
  • 1 olive oil
  • 1 apple, peeled, cored, and sliced very thinly
  • 1/3 c bourbon
  • 1/2 c chicken stock
  • 2 T orange juice
  • 2 T maple syrup
  • salt, pepper, mixed seasoning (like Mrs. Dash) to taste
  • 2 slices fontina cheese
  • ciabatta bread
  • arugula
  1. Season pork loins with salt, pepper, and seasoning blend. Heat oil and butter together over medium heat in a skillet. Brown the pork loins, turning about every 5 minutes until the pork is cooked through.
  2. Remove pork from heat and keep warm. Add apple to skillet and cook until soft and brown.
  3. Add bourbon and allow it to deglaze the pan. Add in chicken stock, orange juice, and maple syrup and bring to a boil. Simmer for 3-5 minutes, or until sauce slightly thickens.
  4. Toast ciabatta bread and lay arugula onto bread. Slice the pork into 1/4-1/2″ thick slices (depending on your preference) and layer on top of the arugula. Place fontina cheese on top of the pork, and then top it with the sauce.
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