Pork Tenderloin Sandwich with Gouda

Pork Tenderloin Sandwich with Gouda

prep time

minutes
cook time

minute
servings
4

Ingredients





















Cooking Instructions

1

Divide chilies between two 1-quart jars and cover with water to come to within 1/2 inch of jar rims. Pour water out into a measuring cup. Note the measure and pour off HALF the water, retaining the rest. Replace the discarded water with equal amount of sherry vinegar. Pour water-vinegar mixture into nonreactive saucepan. Add 2 tablespoons sugar and 2 tablespoons salt for each 3 cups of liquid in the saucepan. Add bay leaves, coriander seeds, peppercorns, cumin seeds, marjoram and garlic. Bring to boil over high heat. Reduce heat and simmer pickling liquid 10 minutes. Remove from heat; cool slightly. Pour hot liquid into jars, covering chilies. Screw on lids. Can be refrigerated up to 1 month.


For sandwiches:


1

Heat oven to 350°F. Place 1/4 of the pork slices and 2 smoked cumin gouda slices on each bun bottom. Place on baking sheet along with bun tops on the side. Heat for 2 minutes or until cheese melts. Remove from oven and place a serving of chilies, cilantro and a couple shakes of hot sauce, if using, over the cheese. Place bun tops over. Serve immediately.


Ingredients





















Cooking Instructions

1

Divide chilies between two 1-quart jars and cover with water to come to within 1/2 inch of jar rims. Pour water out into a measuring cup. Note the measure and pour off HALF the water, retaining the rest. Replace the discarded water with equal amount of sherry vinegar. Pour water-vinegar mixture into nonreactive saucepan. Add 2 tablespoons sugar and 2 tablespoons salt for each 3 cups of liquid in the saucepan. Add bay leaves, coriander seeds, peppercorns, cumin seeds, marjoram and garlic. Bring to boil over high heat. Reduce heat and simmer pickling liquid 10 minutes. Remove from heat; cool slightly. Pour hot liquid into jars, covering chilies. Screw on lids. Can be refrigerated up to 1 month.


For sandwiches:


1

Heat oven to 350°F. Place 1/4 of the pork slices and 2 smoked cumin gouda slices on each bun bottom. Place on baking sheet along with bun tops on the side. Heat for 2 minutes or until cheese melts. Remove from oven and place a serving of chilies, cilantro and a couple shakes of hot sauce, if using, over the cheese. Place bun tops over. Serve immediately.


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