Peach and Dijon Glazed Pork Sandwich

Roasted pork loin with a peach and Dijon mustard glaze, sliced and served on a toasted ciabatta roll with Swiss cheese and caramelized onions

By: Virginia Willis, Celebrity Chef

Prep Time: 8 hrs 20 min
Cook Time: 2 hrs 5 min

Yield: 4 Servings

4 - ½ ounce slices low-fat Swiss cheese
4 ciabatta rolls, split and toasted

Pork Preparation
1¼ pounds pork loin, raw
¾ cup of water
1 teaspoon brown sugar
1¼ teaspoons kosher salt

Mustard Peach Glaze
¼ cup peach preserves
¼ cup Dijon mustard
¾ teaspoon fresh rosemary, chopped fine
1/8 teaspoon ground black pepper

Caramelized Onions
1½ cups onions
4 teaspoons olive oil
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Gluten, Milk, Mustard, Wheat

Nutritional Information

Pork Preparation: Combine water, brown sugar and kosher salt for brine. Mix until dissolved. Place pork loin in deep roasting pan. Cover thawed pork loin completely with brine. Refrigerate for 8 to 12 hours to marinate. Preheat oven to 375°F. Remove pork from brine. Rinse well and pat dry. Place pork in oven. Roast for 1 to 1½ hours. Minimum internal temperature should be at least 155°F. Remove from oven. Loosely cover with foil and rest for 30 minutes. Slice the pork loin thin for sandwiches. Refrigerate any additional pork not used for sandwiches.
Mustard Peach Glaze: Combine and mix all ingredients in a mixing bowl.
Caramelized Onions: Peel and julienne onions. Heat olive oil. Blend oil in large sauté pan or skillet on medium heat. Add onions; stirring occasionally, sauté until onions begin to turn golden. Stir in balsamic vinegar, salt and pepper; cook until golden color is achieved.
Sandwich Build: Place 3 to 4 thinly sliced pieces of pork loin and ¼ cup Caramelized Onions in pan and heat through for about 1½ to 2 minutes. Add 1 tablespoon Mustard Peach Glaze to the pork. Allow to caramelize for 1½ to 2 additional minutes. Place 1 slice of Swiss cheese on top on pork mixture to melt. Place pork on heel of toasted roll. Top with crown of roll. Serve immediately.