Cajun roast pork sandwich with cranberry port wine sauce
Ingredients:
Cajun spiced roast pork and cranberry port wine sauce- 2 teaspoons salt
- 2 teaspoons dark or light brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon chili powder
- 1⁄8 teaspoon MSG (optional)
- 1⁄8 teaspoon cayenne powder
- 2 to 4 pound pork loin roast
- 2 tablespoons olive oil
- 3⁄4 cup port or other sweet red wine
- 3 tablespoons jellied cranberry sauce (the kind in a can)
- 2 tablespoons low-sodium beef broth
- 1 garlic clove, minced
- 1⁄2 teaspoon Cajun rub (from above)
Mustardy slaw
- 1⁄2 head green cabbage, shredded
- 1 carrot, shredded
- 3 green onions, sliced thin
- 1⁄3 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons cider vinegar
- salt and pepper
Sandwich assembly
- 1 soft bun, hamburger bun or brioche bun
- mayonnaise (optional)
- 2 to 4 slices roast pork (from above)
- 1 to 2 tablespoons port wine cranberry sauce (from above)
- 2 to 3 tablespoons gorgonzola cheese crumbles (optional)
- mustardy slaw (from above)
Directions:
Cajun spiced roast pork: combine salt, brown sugar, paprika, garlic powder, onion powder, ground black pepper, celery salt, chili powder, MSG and cayenne powder to form the Cajun spice rub. This can be stored in a sealed container on your counter. This rub is great sprinkled on fries or used to season something like grilled steak or chicken.
Add olive oil to the outside of your pork roast and then coat and spread the Cajun spice rub all over the outside of the meat. Make sure to reserve at least a teaspoon of spice rub to add to the port wine and cranberry sauce.
Bake at 350 degrees F for around 90 minutes or until the interior temperature of the pork hits 140 degrees F (60 C). Carry-over cooking should cover the last few degrees.
Port wine cranberry sauce: in a medium skillet over medium heat add port wine, cranberry sauce, beef broth (or chicken broth), minced garlic, and a teaspoon of the spice rub. Cook for 10 to 15 minutes, until the sauce is reduced and starting to thicken.
Remove the sauce to a sealed container and you can keep it in the fridge for up to a week. Reheat in the microwave or in a small pot/skillet if needed.
Mustardy slaw: add your shredded cabbage and carrot to a large bowl. If you have a food processor, don't forget that some of them have a shredding feature. Use that to shred if you can. Makes things quick.
Add green onions, mayonnaise, yellow mustard, and apple cider vinegar to your bowl and mix with a spoon to combine everything thoroughly.
Taste the slaw at this point to see if it needs anything else. Add salt and pepper to suit your tastes.
Store in a container in the refrigerator for up to a week.
Sandwich assembly: toast your bun if desired. Add mayonnaise to the bottom bun if you prefer.
Top the bottom bun with 2 to 4 slices of roast pork.
Drizzle on some port wine cranberry sauce. Top that with gorgonzola crumbles (if using).
Add some mustardy slaw and then top the sandwich with the top bun. Serve and enjoy.