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Recipe Detail Page
Thyme-Crusted Pork, Honeyed Apple & Taleggio Sandwich
Autumn 2011
Taleggio cheese has a gorgeous fruitiness that works beautifully with apples. There’s no need to remove the rind as it is edible. If you feel the need to add greens to this decadent sandwich, peppery baby arugula fits the bill.
PORK
1 lb (500 g) pork tenderloin, silver skin removed
¼ cup (60 mL) chopped thyme
2 tbsp (30 mL) Dijon mustard
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil
APPLES
2 small McIntosh apples
1 tbsp (15 mL) butter
1 tsp (5 mL) honey
4 brioche buns, halved crosswise and toasted
Honey mustard
8 oz (250 g) Taleggio, sliced
1 For pork, dry tenderloin with paper towel. In a small bowl combine thyme, Dijon, salt and pepper. Rub pork with mustard mixture. Remove to a plate and refrigerate uncovered for 1 hour to allow coating to dry.
2 When ready to cook, preheat oven to 400°F (200°C).
3 Heat oil over medium heat in a large ovenproof nonstick skillet and brown tenderloin on all sides, about 6 minutes total. Place pan in oven and cook for 6 to 8 minutes, or until pork is just pink inside. Remove to a cutting board and tent with foil until ready to assemble sandwiches.
4 For apples, trim top and bottom and slice each through the centre into 4 thick slices. Using a small spoon scoop out core and discard. Heat butter and honey in a large nonstick skillet over medium-high heat. Fry apple slices 3 minutes per side, or until golden and soft.
5 To assemble, slice pork on the diagonal into ½-inch-thick (1-cm) slices. Spread bottom buns with a small amount of honey mustard and divide pork between them. Top each with an equal amount of cheese, and 2 apple slices. Place remaining bun halves on top.
Makes 4
