Swedish Pork Loin Sandwich on ACE Ciabatta Piccola

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola - Candy Coated Culinista

Swedish Pork Loin Sandwich on ACE Ciabatta Piccola – Candy Coated Culinista

My dad has seen all the photos I have done for my blog and the cooking club challenges; and when he heard about the Ace Bakery-Canada’s Best Sandwich Contest my dad knew he had to tell me. When he first told me I didn’t think this was the contest for me. However 3 weeks later something said give this a try. Even if you don’t get selected regionally or win I have a blog entry and a 100% all mine sandwich creation. I have never made a sandwich at a gourmet level; granted I make a mean sandwich but when I think sandwich I think deli meats.

Servings: Makes 4

Ingredients
Pickled Beets & Onions (Refrigerate for 24hrs prior)
• 2 beets, peeled and thinly sliced (match stick sized)
• ½ red onion thinly sliced
• 1 cup white wine vinegar
• ½ cup granulated sugar
• ½ cup water
• 1 large jar 750ml or (2 – 400ml jars)
Pork Loin
• 1 pork tenderloin, trimmed of fat and silverskin if required.
• 1 tbsp paprika
• 2 tsp salt
• 1 tsp black pepper
• ½ tsp garlic powder
Orange Marmalade BBQ Sauce
• 2 tbsp orange marmalade
• 2 tbsp BBQ sauce
Apple Coleslaw
• 1 cup cabbage, finely chopped
• 1 Royal Gala apple, peeled, cored & julienned
• 1 small carrot, shredded
• 1 stalk green onion, thinly sliced
• ¼ cup cider vinegar
• ¼ cup honey
• 1 cup mayonnaise
• 1 tbsp mustard
• 2 tsp kosher salt
• 1 tsp ground black pepper

Method
Pickled Beets & Onions
1. Wash and peel beets and slice into match sticks.
2. Thinly slice red onion.
3. In a small saucepan boil the vinegar, sugar and water.
4. Let cool for 10 minutes and pour vinegar mixture into jar over beets and onion.
5. Tightly lid the jar and place in refrigerator for 24 hours.
Pork Loin
1. Preheat oven to 425°F.
2. Mix paprika, salt, black pepper and garlic powder and rub on tenderloin.
3. Combine orange marmalade and BBQ sauce in a prep bowl.
4. Put rub on the pork tenderloin.
5. Brush orange marmalade BBQ on pork
6. Place tenderloin on a foil lined baking pan and bake for 25 minutes.
7. Allow to rest for 10 minutes.
8. Cut into 1 cm wide slices.
Apple Coleslaw
1. Prepare the cabbage, apple, carrot and green onion and put into a medium bowl.
2. Add the cider vinegar, honey, mayonnaise, mustard, salt and pepper to the bowl and incorporate until well blended.
Ciabatta Piccola
1. Toast ACE Ciabatta Piccola bun at 350°F for 7 minutes.

Assembly
1. Slice toasted ACE Ciabatta Piccola in half.
2. Place some apple coleslaw on the bottom of the bun.
3. Add 3 medallions of the pork loin onto of the coleslaw.
4. Finally add some pickled beets and onions on top.
5. Place the top half of bun on top and serve.

Please Enjoy

Reviews
Mr. C. & I loved this. “Good job babe” “This is delicious” “We have leftovers right?”.

My thoughts
This was the most time I ever put into making a sandwich. I was thinking about this sandwich from beginning to end. The concept, what region (I choose Scandinavia as Sweden is where I have wanted to live since I was a teen), what flavours, the bread, the cut, the texture, bias cuts, knife skills, bread to meat ratio and so on. I even made a second pork tenderloin rub and tested it out on Mr. C. but we decided the orange marmalade BBQ sauce worked the best. I felt like an artist putting this creation together and then taking the perfect photo to show off all my hard work. This is the most fun to date I have had creating a recipe.

Alternate Swedish Mustard Pork Loin Sandwich  - Candy Coated Culinista

Alternate Swedish Mustard Pork Loin Sandwich – Candy Coated Culinista

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Homemade BBQ Sauce & Apple Coleslaw

Homemade BBQ Sauce & Apple Coleslaw - Candy Coated Culinista

Homemade BBQ Sauce & Apple Coleslaw – Candy Coated Culinista

Homemade BBQ Sauce & Apple Coleslaw – Candy Coated Culinista[/caption]

Yesterday was Victoria Day and that means BBQ season is officially here. Mr. C. enjoys barbequing like all men and I said let’s get out the grill and have a mini BBQ. I suggested we make cheddar Smokie hot dogs (pork sausage filled with cheese pieces scattered throughout) with coleslaw. I also did another recipe for the Chatelaine Cooking Club, and since it is the Victoria Day weekend BBQ sauce was on the menu. I can’t wait to see how this tastes.

After I uploaded my post I found out I was chossen again for the chatelaine cooking clubs pics. I also got retweeted saying “Per Combo!” from them; which was really cool. See the link.

From Chatelaine

Homemade BBQ Sauce

Yield/Serving: 500 ml
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty level is: Easy

Ingredients
• 1 tsp vegetable oil
• ¼ cup pureed onion, about ½ small onion
• 1 cup ketchup
• 1 cup tomato sauce
• 3 tbsp brown sugar
• 1 ½ tsp hoisin sauce
• ½ tsp garlic powder
• ½ tsp Worcestershire sauce
• ¼ tsp smoked paprika
• ¼ tsp hot-red-pepper flakes

Assembly
1. Heat a large saucepan over medium. Add oil, then onion
2. Cook, stirring constantly, until fragrant, about 1 min.
3. Add ketchup, tomato sauce, brown sugar, hoisin, garlic powder, Worcestershire, paprika and pepper flakes.
4. Continue stirring frequently, to keep sauce from splattering, until flavours develop, 5 to 8 min.
5. Ladle into a mason jar. Let cool to room temperature, about 30 min. Wipe rims clean, then twist lids on tightly.
6. Keep refrigerated.

Tips
• Puree onion with a food processor, scraping onion down sides as necessary.

Apple Coleslaw

Yield/Serving: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty level is: Easy

Ingredients
• 1 medium cabbage, finely shredded
• 2 large carrots, julienned
• 1 stalk green onions, thinly sliced
• 4 apples, peeled, cored and julienned
• ¼ cup cider vinegar
• 1 cup mayonnaise
• 1 tbsp mustard
• 1/3 cup honey
• 2tsp kosher salt
• 1 tsp ground black pepper

Assembly/Method
1. Prepare the cabbage, carrots, green onions and apples and put into a large bowl.
2. Add all the remaining ingredients and incorporate until well blended.
3. Refrigerate for at least 1 hour before serving. Mix once or twice in that time to blend dressing again.

Tips
• It tastes better on the second day when the ingredients have time to marry.

Please Enjoy

My thoughts
These were quick and fast recipes and when you’re grilling you need that. The BBQ sauce was tangy sweet and spicy the perfect combination. I can’t wait to use the BBQ sauce on ribs or chicken. The coleslaw was very flavourful and accompanied the Cheddar Smokies well.

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