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Pork picnic sandwiches provencal
Servings
6
Ingredients
1 kg (about 2 1/2 pounds) duBreton pork roast loin center cut (boneless)
45 ml (3 tbsp.) Dijon-style mustard
2 garlic cloves, crushed
5 ml (1 tsp.) salt
15 ml (1 tbsp.) freshly ground black pepper
125 ml (1/2 cup) mayonnaise
85 ml (1/3 cup) black olives, dry cured, pitted and minced
1 round loaf focaccia 454 g (about 1 pound), split in half horizontally
1 fresh ripe tomato, seeded and thinly sliced
500 ml (2 cups) mesclun or baby lettuce mix
45 ml (3 tbsp.) Dijon-style mustard
2 garlic cloves, crushed
5 ml (1 tsp.) salt
15 ml (1 tbsp.) freshly ground black pepper
125 ml (1/2 cup) mayonnaise
85 ml (1/3 cup) black olives, dry cured, pitted and minced
1 round loaf focaccia 454 g (about 1 pound), split in half horizontally
1 fresh ripe tomato, seeded and thinly sliced
500 ml (2 cups) mesclun or baby lettuce mix
- Heat oven to 200°C (400°F).
- Place pork in shallow roasting pan.
- In small bowl stir together mustard, garlic, salt and pepper; rub over all surfaces of pork.
- Roast pork until internal temperature, measured with a meat thermometer, is 70°C (150°F).
- Remove from oven and let rest 15 minutes.
- Meanwhile, in small bowl stir together mayonnaise and olives.
- Open focaccia halves and spread olive mayonnaise equally on cut faces.
- Top mayonnaise layers with a thin layer of tomato and equal portions of mesclun.
- Thinly slice pork and evenly layer over bottom of sandwich; carefully place top half of focaccia over bottom half.
- Cut into 6 wedges to serve.
- Or wrap tightly in plastic wrap and transport to picnic site; slice before serving.
Nutrient analysis per serving: 649 calories, 44.5 g protein, 41.9 g carbohydrates, 33.1 g total fat, 8.2 g saturated fat, 114 mg cholesterol, 1,135 mg sodium, 46% calories from fat, 26% calories from carbohydrates
