Rosemary Pork Loin Sandwich w/ Spiced Cherries
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
Preheat oven to 350 degrees.
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.
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.
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.
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.
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: www.spachethespatula.com