Heat the oven on the highest setting to get it hot fast. Coat the pork in olive oil and season liberally with salt and pepper or montreal steak seasoning. Throw the pork into a baking dish and pop it into the oven at 425. Roast for 25 minutes.
In a saucepan, bring the stock, orange slices, carrot, shallots, garlic, bay leaves, honey and peppercorns to a boil. Simmer for 20 minutes. Strain.
Combine the orange zest, thyme, rosemary, and parsley.
Thinly slice the pork on a slight angle. Dip the slices in the stock and pile them onto the bottom bread slices. Spoon the orange gremolata on the pork and cover with the bread tops. Serve with the remaining stock for dipping.
Originally Submitted
8/4/2014
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