Pork Sandwich with Romesco Sauce
Pork Sandwich with Romesco Sauce might be a good recipe to expand your main course recipe box. This dairy free recipe serves 4 and costs $3.73 per serving. One serving contains 680 calories, 44g of protein, and 42g of fat. It is a pretty expensive recipe for fans of European food. Several people made this recipe, and 196 would say it hit the spot. If you have garlic cloves, white bread, smoked paprika, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns an excellent spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Pork Kebabs With Romesco Sauce, Crown Roast of Pork with Vegetable Paella & Romesco Sauce, and Grilled Green Onions and Asparagus with Romesco (Calçots y Esparragos con Romesco).
Servings: 4
Ingredients:
1 dry ancho chili
2 cups packed arugula
4 (6-inch long) crusty rolls, such as ciabatta
4 large garlic cloves, peeled and smashed
1/3 cup toasted slivered almonds or toasted skinned hazelnuts
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise (optional)
2 tablespoons olive oil
3/4 cup drained canned or jarred piquillo peppers
3/4 cup drained and crushed canned plum tomatoes
1 (1 1/2 -pound) pork tenderloin, cut crosswise into 1 inch-thick medallions
2 tablespoons sherry vinegar
1 1/2 teaspoons smoked paprika
3 strips thick-cut bacon, chopped
1 slice hearty white bread, torn into pieces
1 medium yellow onion, peeled and thinly sliced (about 1 cup)
Equipment:
bowl
baking sheet
aluminum foil
oven
wire rack
food processor
paper towels
frying pan
Cooking instruction summary:
Procedures 1 For the Romesco: Place the chili in a bowl and add enough boiling water to cover. If necessary, weigh the chili down with a second bowl or other object to keep it submerged. Soak chili for 30 minutes, then pat dry, remove stem and seeds, and coarsely chop. 2 Adjust oven rack to upper-middle position and preheat oven to 425°F. Line a large rimmed baking sheet with foil. Toss chili, bacon, peppers, tomatoes, onion, garlic, 1/4 cup olive oil, and smoked paprika together in prepared baking sheet; season with salt and pepper. 3 Roast until onions are softened and slightly charred, 30 to 40 minutes, tossing mixture halfway through cooking. Transfer to cooling rack and cool 15 minutes. 4 Pulse bread in food processor until it breaks down into crumbs. Add pepper mixture, nuts, vinegar, and remaining 2 tablespoons olive oil. Season with salt and pepper. 5 Romesco may be made 1 week in advance and refrigerated in an airtight container. 6 For the Pork: Heat 1 tablespoon oil in large skillet over medium-high heat until just beginning to smoke. Pat pork dry with paper towels and season with salt and pepper. Rub all over with smoked paprika. 7 Cook pork until browned on both sides, 3 to 4 minutes per side. Transfer to large bowl. Using 2 fork, shred pork into bite-sized pieces. 8 Heat remaining 1 tablespoon oil in now empty skillet over medium-high heat. Add pork and cook until crisp and golden, stirring occasionally, about 5 minutes. Stir in arugula. 9 For the Assembly: Slice rolls in half and spread the inside of the top piece with 1 tablespoon mayonnaise. Spread a heaping 1/4 cup romesco on bottom half of each roll. 10 Distribute pork evenly among romesco-spread bread pieces, top with mayo-spread bread pieces and serve.
Step by step:
For the Romesco
1. Place the chili in a bowl and add enough boiling water to cover. If necessary, weigh the chili down with a second bowl or other object to keep it submerged. Soak chili for 30 minutes, then pat dry, remove stem and seeds, and coarsely chop.
2. Adjust oven rack to upper-middle position and preheat oven to 425°F. Line a large rimmed baking sheet with foil. Toss chili, bacon, peppers, tomatoes, onion, garlic, 1/4 cup olive oil, and smoked paprika together in prepared baking sheet; season with salt and pepper.
3. Roast until onions are softened and slightly charred, 30 to 40 minutes, tossing mixture halfway through cooking.
4. Transfer to cooling rack and cool 15 minutes.
5. Pulse bread in food processor until it breaks down into crumbs.
6. Add pepper mixture, nuts, vinegar, and remaining 2 tablespoons olive oil. Season with salt and pepper.
7. Romesco may be made 1 week in advance and refrigerated in an airtight container.
For the Pork
1. Heat 1 tablespoon oil in large skillet over medium-high heat until just beginning to smoke. Pat pork dry with paper towels and season with salt and pepper. Rub all over with smoked paprika.
2. Cook pork until browned on both sides, 3 to 4 minutes per side.
3. Transfer to large bowl. Using 2 fork, shred pork into bite-sized pieces.
4. Heat remaining 1 tablespoon oil in now empty skillet over medium-high heat.
5. Add pork and cook until crisp and golden, stirring occasionally, about 5 minutes. Stir in arugula.
6. For the Assembly: Slice rolls in half and spread the inside of the top piece with 1 tablespoon mayonnaise.
7. Spread a heaping 1/4 cup romesco on bottom half of each roll.
8. Distribute pork evenly among romesco-spread bread pieces, top with mayo-spread bread pieces and serve.
Nutrition Information:
covered percent of daily need
