When I thought about what would make the ultimate sandwich, I knew sliced Roasted Pesto Pork Sandwiches would be perfect. To have alongside the sandwiches, my Rosemary And Garlic Potato Wedges.
I’m a huge fan of fresh basil pesto, and now available in the refrigerated section of the grocery store. The name of the brand is called Buitoni Pesto. Now, I love to make my own pesto, when I have time, but for a weeknight meal, this store-bought fresh pesto works in a pinch and it’s really delicious.
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yields: 2 servings
Equipment: 2 rimmed baking sheet pans, 1(12-inch) cast-iron skillet, 1 large mixing bowl, chef’s knife
1 pork tenderloin, cut in half
4 strips of bacon, cooked, cut in half (yielding 8 strips)
4 tablespoons of store-bought fresh basil pesto, (sold in a 1 (7-ounce) container)
1/4-pound of deli-sliced Fontina cheese, sliced diagonally
2 large heirloom tomatoes, 1/2-inch thick slices
1/2 a red onion, thinly sliced into half-moons
1 cup of arugula, divided
6 small red-skinned potatoes (substitute Red Bliss potatoes) skin on, cut into wedges
1/4 cup olive oil
2 cloves of garlic, minced
1 sprig fresh rosemary leaves, roughly chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 loaf of Cuban bread
1/2 stick (4 tablespoons) of butter, unsalted and room temperature
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
Start by cutting the tenderloin in half. Place the two halves onto a baking sheet. Spoon on 2 tablespoons of the pesto on each half. Massage the pesto all over the pork, transfer to the refrigerator for 1 hour.
Preheat oven to 450-degrees F.
Preheat a cast-iron skillet over medium heat. Carefully place the 4 strips of bacon, that had been cut in half into the skillet. Cook for to 3 minutes on the first side then flip and brown the second side. The time may vary slightly depending on how crispy you like your bacon. Turn the heat off and transfer the bacon onto a plate lined with a paper towel. Set aside.
In the meantime, cut the potatoes into wedges, lay them out onto a baking sheet add a 1/4 cup of olive oil, freshly chopped rosemary leaves, 2 cloves of minced garlic, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh black pepper. Using your hands toss the potatoes so everything is really well coated. Spread the potatoes into one even layer. Bake for 45 minutes. Halfway through, turn the potatoes to ensure they’ll be golden brown on both sides. Immediately sprinkle the hot potatoes wedges with Kosher salt to taste.
30 minutes into the potato wedges cooking, transfer the pork from the refrigerator to the counter and bring to room temperature.
Once the potatoes come out of the oven transfer the pork to a rimmed baking sheet pan and into the oven. The pork will take no longer than 11 minutes to cook. Look for an internal temperature of 145-degrees F. Cover with foil and allow to rest for 5 minutes before slicing.
Adjust the oven temperature to 350-degrees F.
Cut the Cuban bread in half and then again in half lengthwise. Transfer the bread to a baking sheet pan. Slathered both sides with butter. Sprinkle both sides with Kosher salt and fresh ground black pepper. Bake for 7 to 10 minutes or until a light golden brown. Once the bread comes out of the oven spread one side of each half with the remaining pesto. Next, add the arugula, the sliced pork, then the bacon, heirloom tomatoes, red onion, and finally the sliced Fontina cheese. Place the top on and slice in half on the bias.
There you have it, my Roasted Pesto Pork Sandwiches with my Rosemary And Garlic Potato Wedges.