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

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

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.

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

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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