Pork Loin Sandwiches with Radicchio-Carrot Slaw

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Pork Loin Sandwiches with Radicchio-Carrot Slaw

This substantial sandwich is loaded with big flavors from the fig jam, mustard and radicchio-carrot slaw. The use of mustard and jam may sound surprising, but the two add sweetness with a little zing — a perfect complement to pan-seared pork.

 

Pork Loin Sandwiches with Radicchio-Carrot Slaw

 

For the radicchio-carrot slaw:

2 cups (6 oz./185 g.) shredded radicchio

3/4 cup (4 oz./125 g.) shredded carrot

3 Tbs. extra-virgin olive oil

2 Tbs. white wine vinegar

1 Tbs. coarsely chopped fresh flat-leaf parsley

Kosher salt and freshly ground pepper

1/4-1/2 tsp. sugar (optional)

 

3 pork cutlets from loin or leg, each about 6 by 3 inches (15 by 7.5 cm.) and 3/4 inch (2 cm.) thick

Kosher salt and freshly ground pepper

1 Tbs. olive oil

6 Tbs. (3 oz./90 g.) fig jam or preserves

12 slices coarse country bread, each about 1/3 inch (9 mm.) thick

3 Tbs. Dijon mustard, or to taste

 

To make the slaw, in a bowl, combine the radicchio and carrot. Fold in the oil, then add the vinegar and parsley. Add 1/2 teaspoon salt and season with pepper. Taste and adjust the seasoning. If desired, stir in a little sugar.

 

Generously season both sides of the cutlets with salt and pepper. Place a large, heavy frying pan over medium-high heat and add the oil. When the oil is shimmering, place the cutlets in the pan without letting them touch and cook without moving them until golden brown, about 3 minutes. Turn and cook until golden, about 3 minutes more. Reduce the heat to very low and continue to cook the cutlets, turning them once, until springy to the touch, about 5 minutes. Cut the pork on a very steep diagonal into slices about 1/4 inch (6 mm.) thick.

 

Spread 1 tablespoon of the fig jam on each of 6 bread slices. Spread the mustard on the remaining 6 slices. Divide the pork among the jam-covered slices, then top with the slaw and the remaining bread slices. Serve at once. Serves 6.

 

Recipe from The Cook & the Butcher, by Brigit Binns.

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