Pork Tenderloin Sandwiches with Salsa Verde
Ingredients: pork tenderloin, garlic salt, Johnny's seasoning salt, ground coriander, kosher salt · 35 min cook time · 480kcal · ₩24,700
Ingredients
2ea pork tenderloin, to taste garlic salt, to taste Johnny's seasoning salt, 0.5tsp ground coriander, to taste kosher salt, to taste olive oil, 1ea fennel, 1ea lemon, 1cup parsley, 1cup cilantro, 2ea garlic, 1tsp fish sauce, to taste red pepper flakes, to taste white wine, 2tbsp chicken stock, 1tbsp unsalted butter, 1봉지 Hawaiian dinner rolls
Instructions
1. Season the pork tenderloins evenly with garlic salt, Johnny's seasoning salt, ground coriander, kosher salt, and olive oil. Rub the seasonings in well and let marinate.
2. Heat a cast-iron pan over medium-high heat with olive oil. Sear the pork tenderloins for about 2 minutes per side to build a brown crust.
3. Transfer the pork to a preheated 400°F oven and bake until the internal temperature reaches 145°F.
4. Thinly slice the fennel radially, place it in an ice water bath with squeezed lemon juice, and set aside.
5. Make the salsa verde by blending chopped parsley, cilantro, minced garlic, lemon juice, fish sauce, a pinch of salt, red pepper flakes, water, and olive oil using an immersion blender.
6. Remove the pork from the pan to rest. Deglaze the cast-iron pan with white wine, scraping up the browned bits, then add chicken stock and a knob of butter to create a rich gravy.
7. Toast the Hawaiian rolls in a pan with hot butter. Slice the rested pork tenderloin thinly.
8. Assemble the sandwiches by dipping the bottom roll in the gravy, topping with sliced pork tenderloin, crunchy fennel, and salsa verde, then covering with the top roll.
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