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Pork Roast For Open Sandwich

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Ingredients

Adjust Servings:
brine:
500 ml Water
20 g Sugar white
50 g Salt
5 sprigs Thyme
2 pcs Bay leaf
1 tsp Black pepper whole
meat:
Whole loin Pork
open sandwich:
Rye bread or gluten-free
Butter or margarine
Salt
Salad mix
Horseradish fresh
Microgreen

Pork Roast For Open Sandwich

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • 35 min
  • Serves 6
  • Easy

Ingredients

  • brine:

  • meat:

  • open sandwich:

Directions

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Worldwide-famous Danish open sandwiches boast hundreds of combinations and varieties. Today we’re going to make pork roast that’s traditionally served on a Danish open sandwich. The meat is first brined, then seared, and then roasted until tender, juicy, and slightly pink on the inside. For an open sandwich, you can top the cold meat with horseradish and herbs or sour-sweet toppings like rhubarb compote or cranberry sauce. 

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Steps

1
Done

BRINE

Add the water, salt, sugar, and spices in a small pot and bring to a boil. Remove from heat. Stir until the sugar and salt are dissolved. Let cool completely.
Pour the brine into a glass or ceramic container with lid. Place the meat in the brine so it is completely covered. Refrigerate overnight.

2
Done

SEAR

Take the meat out and pat it dry with paper towels. Cut in half. Heat some oil in a medium-sized pan over medium/high heat. Sear the meat until browned on all sides.

3
Done

ROAST

Preheat the oven to 180 degrees. Transfer the meat to a baking dish and cook for 10-15 min or until pale pink on the inside. Don’t overcook or the meat will be dry. Once the meat is pale pink on the inside, transfer it to the cooling rack, cover with foil, and let sit for 10-15 min.
Serve warm or refrigerate to serve cold on an open sandwich.

4
Done

OPEN SANDWICH

Spread a thin slice of rye or gluten-free bread with butter or margarine and sprinkle with salt. Top with lettuce, pork, ground horseradish, and microgreen.

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