Roast Pork Sandwich
Ingredients4 Persons
| 2 lbs | Pork Tenderloin |
| ½ cup | Dijon Mustard, divided |
| ¼ cup | Freshly Cracked Black Pepper, plus more to taste |
Kosher Salt, to taste | |
| 3 tbsp | Olive Oil, seperated |
| 2 | Cloves Garlic, sliced thin |
| ¼ tsp | Red Pepper Flakes |
| 6 cups | Kale, stems removed, cut into bite-size pieces |
| 2 tsp | Red Wine Vinegar |
| 4 | Round Kaiser Sandwich Rolls |
| ¼ cup | Mayonnaise |
| 8 |
Instructions
- Preheat oven to 375°F. Pat pork dry with paper towel. Coat pork with 1/4 cup mustard, season with salt and pepper, sprinkling all over pork.
- Heat 2 tablespoons oil in large cast-iron skillet over medium-high heat. When oil is shimmering, add pork tenderloin to the pan and sear on all sides, about 2 minutes per side. Transfer pork to baking dish or sheet pan and place in the oven. Roast for 25 to 30 minutes, or until the internal temperature reaches 145°F.
- In same skillet used to brown the pork, heat remaining olive oil over medium heat. Add garlic, red pepper flakes and kale. Cook until kale is wilted. Stir in red wine vinegar, season, to taste, with salt and pepper, and set aside.
- When pork is cooked, remove from oven and let rest on cutting board for 10 minutes. With a sharp knife, cut pork into thin slices
- Spread mayonnaise and remaining mustard on cut sides of rolls. Layer sliced pork, cooked greens, and 2 slices of Swiss cheese on each roll. Place sandwiches back on the sheet pan and return to the oven for 5 minutes, until the cheese is melted. Remove sandwiches from the oven and serve immediately.