5-18-12: Blackened Pork Loin Sandwich
Chef Feker joins FOX6 WakeUp to make a Blackened Pork Loin Sandwich.
My Dear, Fekeroodies this what we serve for lunch at Il Mito with rosemary Ciabatta bread, eggplant fries or Pasta salad and choice of soup or salad to begin your culinary journey, plus chocolate cookies to finish. For the recipe of the cookies visit my website at www.ilmito.com
Recipe: Chef Feker’s Amazing blackened pork loin Sandwich
2 tablespoons olive oil
4 oz blackening space
1 cup of corn starch for dredging
1 pound all natural pork loin cut into 2 oz steaks (ask your butcher to do this)
8 ounces sliced fresh mushrooms
1 lb fresh spinach
1 small red onion, sliced
10 slices provolone cheese or 6 oz crumbled goat cheese
1 loaf of rosemary ciabatta or French bread
4 oz of mixed baby greens
4 oz chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Grigio
1/2 cup prepared horseradish (optional)
1/4 cup brown mustard (optional)
1/4 cup of mayonnaise (optional)
- Mix the spices and the corn starch and coat the pork loin chops. Meanwhile heat a large skillet well over medium heat add cold oil & sear the dredged pork, and cook until browned on both sides 1 minutes per side. Remove the pork and add the mushrooms, the Spinach, The garlic and onion; cook and stir until starting to become tender, about 3 minutes. Return the pork to the pan & increase the heat.
- Add the chicken broth, salt, pepper, Worcestershire sauce, red pepper flakes and white wine. Reduce heat and reduce by 1/3.
- Slice the bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard and basil pesto; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then top with the pork and vegetables. Close the loaf, and Do what I do and use a Panini grill.
- Grill until crusty top with fresh greens and serve.