Shaved Pork Roast Sandwiches…with Honey Garlic Butter that is. Awhile back I made Salmon with Honey Garlic Butter, and I said to go ahead and make extra butter and throw it in your freezer. Here is what I did with that final tablespoon of deliciousness.
This little pork roast was very affordable, about 6 bucks, and I made the meal for just the two of us, which gave me a ton of great leftovers. I made more sandwiches for lunch, used the pork for tacos, and just ate it plain with some roasted veggies and potatoes. You could also use it in a skillet dinner or brunch with eggs and potatoes.
Doesn’t it just feel good to have leftovers in the fridge when you’re hungry? On baguette from the bakery down the street with caramelized onions and sliced tomatoes was my favorite.
Recipe: Shaved Pork Roast Sandwiches
Ingredients
- 2 lb pork loin roast (mine was 2.14 lbs and was labeled “center cut pork roast”)
- 1 T brown sugar
- plenty of salt and black pepper to taste
- 1 T olive oil
- for the Honey Garlic Butter
- 2 T butter, room temperature
- 1 small clove garlic, minced or mashed to a paste
- 1/2 t honey
- 2 fresh basil leaves, chopped
- Serve shaved pork on baguette with caramelized onions and slice tomato
Instructions
- Caramelizing onions takes some time but not much work, so just get them going an hour or so before dinner and by the time you are ready, they will be ready. Slice 1 onion into ‘half moons’ and saute in a little olive oil, salt and pepper on LOW heat for about an hour until they are a deep brown color, stir occasionally and add a splash of water if they get too dry. (do them in a separate pan than the pork)
- Preheat oven to 375, convection bake
- Preheat a cast iron skillet or large oven safe fry pan to medium high heat
- Rub the pork with brown sugar, and season it with salt and pepper
- Add oil to pan and sear the pork until golden brown on all sides, including the ends (hold it up with tongs), get a nice crispy crust on the outside
- Transfer the skillet to the oven and roast for about 50 minutes, flipping the roast with tongs about every 15 minutes. The internal temperature when done should be 145.
- Meanwhile combine all other ingredients for the butter and mix well with a fork. The butter can be made ahead of time and kept in the fridge, or made in a larger quantity and frozen for later use – great on Salmon, steak, chicken, pasta, bread, etc.
- Remove the pork from the oven and let rest for 10 minutes. While resting, top the roast with a tablespoon or so of the honey garlic butter and let it melt over the sides.
- Slice pork as thin as possible (a serrated bread knife works well) and serve on baguette with caramelized onions and tomato slices
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6
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