Jon's roast pork and greens
- 1⁄2 cup fresh parsley, finely chopped (a good handful)
- 1⁄4 cup fresh sage, finely chopped (a good handful)
- 8 cloves of garlic
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon fennel seeds
- 1.5 tablespoons salt
- 2 teaspoons ground black pepper
- 3 to 4 pounds boneless roast pork loin
- 1⁄4 cup olive oil
- 2 carrots, cut into large pieces
- 1 onion, cut into large pieces
- 2 or 3 celery ribs, cut into large pieces
- 1 cup white wine
- 1 to 2 cups chicken broth or stock
- 1 to 2 bunches broccoli rabe
- 2 tablespoons olive oil
- 3 garlic cloves, minced or pressed
- 1⁄2 teaspoon red pepper flakes
- salt and pepper
- 1 Italian sandwich roll
- 3 tablespoons mayonnaise
- 1 tablespoon crushed Calabrian chili peppers
- 1 or 2 slices of sharp provolone
- roast pork (from above)
- au jus (from above)
- broccoli rabe (from above)
Roast pork: Chop up your parsley and sage and mince the garlic. Combine all three of these ingredients in a medium bowl.
Add dried oregano, fennel seeds, salt, and ground black pepper to the bowl and mix everything up together. This is your herb rub for your pork.
If your pork has a bone in it, remove it with a sharp knife by cutting very close to the bone so that you don't lose a lot of meat. Once the bone has been removed add olive oil to the outside of the pork and sprinkle with the herb rub. The olive oil should help the rub stay in place but use your hands to make sure the herbs are sprinkled evenly over the outside of the pork. If your pork is flat, you can use butcher's twine to tie it up into more of a ball shape which should help it cook more evenly.
Once the pork is fully coated with the herb rub and tied up (if needed) add it to a sealed container or wrap it with plastic wrap and place it in the refrigerator overnight to allow the garlic and herbs to penetrate the meat.
When you are ready to cook the pork, preheat your oven to 350 degrees F (176 C).
In a large pan over medium-high heat, add a tablespoon of olive oil, and when the oil starts to simmer, sear pork in the pan. Cook each side for 2 or 3 minutes or until that side starts taking on some brown color. Once most of the sides of pork have been seared, remove the pan from the heat and get ready for roasting.
Add chopped carrots, onion, and celery to a roasting pan with 1 cup of white wine. Place pork in the roasting pan on top of the veggies.
Roast until the internal pork temperature is 140. For a four-pound roast, this was about an hour and a half for me. The carry-over effect will cover the last 5 degrees.
Allow pork to cool for at least an hour before slicing. Slice very thin.
Au jus: strain the vegetables and reserve any liquid left in the pan.
While the pork is cooling, add leftover pan drippings to the broth and bring to a simmer and remove from heat. Add au jus to a container.
Broccoli rabe: Add a large pot half filled with water to medium-high heat. Once the water is boiling, add a big pinch of salt and a bunch of broccoli rabe. Boil for 2 minutes, and then move the broccoli rabe to a large bowl full of cold water. This is blanching the greens which will par-cook them and allow them to keep their green color.
Then sauté in olive oil and add garlic and crushed red pepper flakes - salt and pepper as needed
Sandwich assembly: Warming everything up is easiest with the microwave. But you can use a pan as well. When you're ready to make your sandwich heat up your sliced, roast pork in a pan, and then heat up the greens and au jus in the same pan (one ingredient at a time). OR you can use small bowls in the microwave for 45 seconds or so.
Make the sandwich sauce by combining mayonnaise and Calabrian chili peppers. Stir to combine.
Slice your roll two-thirds of the way through and open it up like a book. Add Calabrian aioli liberally to the inside of the roll.
Place several slices of warmed-up pork and a little au jus on the inside of your roll. Top the pork with slices of sharp provolone cheese. Add your warmed broccoli rabe on top of everything.
Close the pork and greens sandwich and serve.