Recipe courtesy of Kyle Bryner
Recipe courtesy of Kyle Bryner
Watch how to make this recipe.
Sorghum-Mustard Glazed Pork Sandwich
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- Level: Easy
- Total: 1 hr (includes resting and cooling time)
- Active: 30 min
- Yield: 2 large sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1232
- Total Fat
- 47 g
- Saturated Fat
- 8 g
- Carbohydrates
- 132 g
- Dietary Fiber
- 7 g
- Sugar
- 55 g
- Protein
- 72 g
- Cholesterol
- 171 mg
- Sodium
- 1477 mg
This glaze is one of my favorite combinations — sweet sorghum syrup, punchy grainy mustard and tart apple cider vinegar. It's the flavors that represent autumn in the mountains to me. This combination is also versatile. You can use it as a glaze that pairs perfectly with pork, add oil and use it as a vinaigrette for a salad, or mix it with mayo to make a great condiment. On this sandwich, I like the pork tenderloin glazed and paired with peppery arugula that’s gently tossed in a creamy dressing spiked with the glaze.
- Level: Easy
- Total: 1 hr (includes resting and cooling time)
- Active: 30 min
- Yield: 2 large sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1232
- Total Fat
- 47 g
- Saturated Fat
- 8 g
- Carbohydrates
- 132 g
- Dietary Fiber
- 7 g
- Sugar
- 55 g
- Protein
- 72 g
- Cholesterol
- 171 mg
- Sodium
- 1477 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- Make the rub and glaze: Mix together the coriander, salt, pepper, paprika and cumin in a small bowl. Transfer 1 teaspoon of the rub to a medium bowl and mix in the sorghum, mustard and vinegar to make the glaze. Set aside 1/4 cup of the glaze for finishing the sandwiches.
- Pat the pork tenderloin dry with a paper towel. Sprinkle the remaining rub onto the pork and set aside for 15 minutes.
- Heat a cast-iron skillet over medium-high heat until very hot. Add 2 tablespoons of the oil and swirl to coat. Lay the tenderloin in the skillet and sear for 1 to 2 minutes on each side.
- Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloin over and brush or spoon on the glaze. Cook until the internal temperature is 145 degrees F, an additional 5 to 10 minutes. Transfer the tenderloin to a cutting board and let rest for 5 to 10 minutes, then cut into 1/4-inch-thick slices.
- Meanwhile, set a large skillet over medium-high heat. Slice the baguette in half and then slice each half into top and bottom. Brush the cut sides of the baguette with the remaining 1 tablespoon oil. Toast cut-side down in the skillet until golden and toasty, about 4 minutes.
- In a small bowl, combine the mayonnaise and 2 tablespoons of the reserved glaze. Add the arugula and toss to coat evenly.
- To each baguette bottom, add the dressed arugula, pork slices, 1 tablespoon of the remaining glaze and a baguette top. Cut each sandwich in half for easier eating.
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