Shaved Pork Roast Sandwiches make a delicious weeknight dinner! Seared pork roast topped with honey garlic butter and shaved thin with caramelized onions on a crusty baguette! Sure to give you great leftovers too!
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 delicious tablespoon.
How to Make Shaved Pork Roast
This little pork roast was very affordable, about 6 bucks. A pork tenderloin would work fine too, you would need to decrease the time if it were smaller. A cast iron skillet worked perfectly to get a nice sear on the outside, then the onions were caramelized in the same pan. I let it rest on the cutting board while the honey garlic butter melted over it before slicing it thin. I served it on a baguette from the bakery down the street with caramelized onions and sliced tomatoes.
What to do with Leftover Pork
We had a great meal for just the two of us, which gave me a ton of great leftovers. I made more sandwiches for lunch, and used the rest for tacos the next night, but you could also do BBQ flatbread pizzas with pork, shred it into chili, make a sheet pan nacho dinner, or use it to fill potstickers or in an Asian stir fry. Doesn’t it just feel good to have leftovers in the fridge? Makes an easy dinner tomorrow night!
Shaved Pork Roast Sandwiches
- 1 onion olive oil, salt and pepper
- 2 lb pork loin roast (mine was 2.14 lbs and was labeled "center cut pork roast", a pork tenderloin would also work, you may need to adjust the cooking time depending on the size)
- 1 T brown sugar
- 1 t kosher salt
- 10 grinds fresh black pepper
- 1 T olive oil
For the Honey Garlic Butter
- 2 T butter, room temperature
- 1 clove garlic minced or mashed to a paste
- ½ t honey
- 2 fresh basil leaves or a few sprigs parsley chopped
- baguette and slice tomato for serving
- Caramelizing onions takes some time but not much work, so start them first. 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, 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 40-50 minutes, flipping the roast with tongs about every 15 minutes. The internal temperature when done should be 145°. The cooking time can vary depending on the size of your roast, or if you used a pork tenderloin it may only need 25 minutes, so check the temperature each time you flip it to determine when it's done.
- Meanwhile combine all ingredients for the butter and mix well with a fork. The butter can be made ahead of time and kept in the fridge or frozen for later use – great on Salmon, steak, chicken, pasta, bread, etc. You only need about 1 Tablespoon for this recipe so freeze the other half.
- When the internal temperature reaches 145°, remove the pork from the oven and let rest for 10 minutes. While resting, top the roast with a tablespoon 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.