I started drafting this whole post a while ago. Between work and the oh-my-god-it’s-so-warm-outside-let’s-all-go-to-the-park-and-drink opportunities most other items have fallen off my radar. One would think writing a quick post about a sandwich wouldn’t be that hard. However, you sir, would be wrong. When you try to describe a sandwich, it all comes off as esoteric. “Oh, the crisp bread pairs nicely with the tender pork. Hrmm, yes, yes. It does. So nice.” So, in an effort to post this recipe, not sound like a tool, and get back to oh-my-god-it’s-so-warm-outside-let’s-all-go-to-the-park-and-drink-ing, here’s a pork sandwich.
Sandwich before it gets broiled into awesomeness.
- 2 teaspoons olive oil
- 1.5 pounds pork tenderloin
- Salt and pepper
- Dijon mustard
- 1/2 cantaloupe – sliced
- 2-3 poblano peppers – charred and peeled
- Chedder cheese – sliced
Season the tenderloin with salt and pepper. In a large ovenproof frying pan, heat the oil over moderately high heat. Add the tenderloin and brown on all sides, about 3 minutes. Put the pan in the oven and cook until medium, about 15 minutes. Transfer to a cutting board and let rest for about 5 minutes. Slice thinly.
While the meat rests, place the poblano peppers under the broiler. Turn occasionally until black and charred on all sides. Remove the peppers, place them in a large bowl, and cover the bowl with plastic wrap. Let sit for about 15 minutes and peel the skins off the peppers. Remove the stem and seeds by cutting off the top of the pepper and then slicing it in half lengthwise on one side. Open the pepper up and scrap away the seeds. Cut the peppers into 1″ strips and reserve.
Slice the bread into about 3-4 6″ pieces and cut in half. Spread the dijon mustard on one side of the bread, add about 2 strips of pepper, some pork, and top with chedder cheese. Place both pieces of bread under the broiler until the cheese has melted and the bread has begun to brown. Add some melon, sandwich the two halves together, and consume.