Pork Loin Sandwiches with Wisconsin Smoked Swiss
Pork loin:
- 1½ pounds boneless center-cut pork loin
- 1 teaspoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup sugar
- ½ cup cider vinegar
- 2 tablespoons honey
- 2 yellow onions, thinly sliced
- ½ cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1 small garlic clove, minced
- 2 teaspoons prepared horseradish
- Pinch of cayenne
- 1 tablespoon extra-virgin olive oil
- 6 hamburger buns
- 4 cups arugula, cleaned and dried
- 8 ounces smoked Swiss or smoked Gouda cheese, sliced
Instructions:
To assemble the sandwiches, slice the pork very thinly.
- For the pork, preheat the oven to 425°F. Place the pork in a small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast for 50 to 60 minutes until the center is only slightly pink.
- For the jam, combine the sugar, vinegar, and honey in a medium saucepan. Simmer until the sugar is dissolved. Add the onions and cook over medium heat until the onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.
- For the aïoli, combine the mayonnaise, lemon juice, garlic, horseradish, cayenne, and olive oil in a small bowl. Set aside.
- To assemble the sandwiches, slice the pork very thinly. Toast the buns. Spread both cut sides of the buns with the aïoli. Top with arugula, several slices of pork, the jam, and then the cheese. Serve warm, or grill as panini.