Roasted Pork Club with Scallion Mayonnaise
Use the extra loin from the Pork Loin with Figs and Port Sauce (page 217) in the recipes below (you’ll have enough meat to make both).
Recipe information
Yield
makes 4
Ingredients
Preparation
Step 1
In a large skillet over medium heat, cook bacon until crisp, turning once, 6 to 10 minutes; let drain on a paper towel–lined plate. Mix together mayonnaise and scallions; season with salt and pepper.
Step 2
Spread one side of each bread slice with mayonnaise mixture. Layer 4 bread slices with pork and avocado; layer another 4 slices with sprouts, bacon, and cheese. Stack layers, then top with remaining bread. Spear sandwiches with toothpicks, then halve with a serrated knife. Serve sandwich with pickles, if desired.
Dill Pickle Spears
Step 3
Quarter 4 to 6 Kirby cucumbers lengthwise, then place in a large bowl. In a medium saucepan, combine 1 cup white-wine vinegar, 1/4 cup sugar, 3 tablespoons coarse salt, 1 teaspoon dill seed, 2 crushed and peeled garlic cloves, and 2 cups water. Bring to a boil, stirring until sugar and salt dissolve; pour mixture over cucumbers.
Step 4
Use a small plate to submerge cucumbers in liquid. Refrigerate until cool, at least 2 hours. Pickles can be refrigerated in an airtight container up to 2 weeks. (makes 1 quart)
