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Rosemary Pork Loin Sandwich w/ Spiced Cherries

40-50 Mins


For Pork:

1-2 Pounds Pork Tenderloin

Salt and Pepper, to taste

1 Tablespoon Poultry Seasoning

2-3 Sprigs Fresh Rosemary

For the Cherry Sauce:

1 16-Ounce Can Pitted Sour Red Cherries

1 Star Anise

12 Whole Cloves

1/2 Teaspoon Ground Cinnamon

1 1/2 Cups Granulated Sugar

1/4 Cup White Vinegar

1/4 Cup Water

1/4 Cup Cornstarch

1 Tablespoon Lemon Juice

1 Tablespoon Butter

For the Sandwiches:

4 Martin’s Sandwich Potato Rolls

1 Cup Arugula

1/4 Cup Mayonnaise

1/4 Cup Horseradish Mustard

Serves: 4


Step 1

Preheat oven to 350 degrees.

Step 2

Rub the meat with the poultry seasoning, salt, and pepper. Place on a rack in a roasting pan; top with fresh rosemary sprigs. Place in the oven and roast for 30-45 minutes, or until the internal temperature reaches at least 160 degrees. Allow to rest for 5 to 10 minutes before slicing.

Step 3

Prepare the Cherry Sauce: Drain the cherries but reserve the juice. Measure out 1/2 cup of juice (if there isn’t enough cherry juice, add water). Tie the cloves and star anise up in cheesecloth.

Step 4

In a small saucepan, combine the cherry juice, sugar, cinnamon, spice bag, and vinegar. Bring to a boil, then reduce heat and simmer for 10 minutes.

Step 5

In a measuring cup, whisk together the water and cornstarch. Pour into the sauce and cook, stirring constantly for 1 to 3 minutes until thickened and bubbly. Stir in the cherries, lemon juice, and butter.

Step 6

Prepare the Sandwiches: Toast the buns and spread with mayo and the mustard. Add in a bunch of arugula, top with some sliced pork, and finish with the cherry sauce.

Recipe adapted from: