Sandwiches and Burgers
This recipe was a part of a compilation we did to celebrate the kickoff of NASCAR season a few years back. This mighty-tasty sandwich is like a French dip meets a cheesesteak, but with delicious, thinly-sliced pork sirloin.
The pile of roasted garlic and bacon gravy in this recipe really adds to the flavor punch. So if you love garlic as much as we do, give this sandwich a bite. You’ll be happy you did, and you’ll probably be licking your fingers afterwards!
1 ¼ pounds fresh pork sirloin
¼ cup water
¼ cup flour
1 ounce bacon fat or 1 tablespoon butter
1 hero roll
10–12 cloves roasted garlic (see below)
Horseradish spread (optional)
Caramelized onions (optional)
1 head garlic, top sliced off and most outer layers peeled
Canola oil, for roasting
To Roast the Garlic
Wrap the head of garlic in foil. Before sealing entirely, pour canola oil all over the garlic so there’s ample oil inside the foil ball.
Bake at 325 degrees F for 1 hour.
Remove from oven and let cool.
To Make the Sandwich
Preheat oven to 375 degrees F.
Sear the whole sirloin* in a large skillet over medium heat for 4 minutes. Using tongs, flip the tenderloin and sear the pork’s other side for another 4 minutes.
Move the sirloin to the oven and cook uncovered for 40 minutes on a baking sheet with a rack, flipping it halfway through. Once cooked, let sit for 10 minutes before cutting it into thin slices.
In the skillet you used to cook the pork, add in water over medium heat and use a wooden spoon or spatula to scrape up all the bits on the bottom. Let water reduce in the skillet for 2 minutes, lower the heat to medium-low and then slowly whisk in the flour and bacon fat (or if you prefer, butter) to make a brown gravy.
Squeeze the roasted garlic into the gravy and stir.
Begin to build your sandwich by placing several slices of sirloin on a hero roll.
Immediately pour the hot gravy over the pork slices. If using, add horseradish spread to the inside of the top hero half and caramelized onions atop your pork and garlic pieces. Serve with extra gravy for dipping.
Before searing the pork, use a paper towel to pat it dry first, This helps give it a crispier sear.