Kosher salt and freshly cracked black pepper to taste
Instructions
In a small bowl, mix all seasoning ingredients. Reserve 6 tbsp for recipe; save the rest for another use. Store tightly covered in cool dry place up to 1 year.
Heat oven to 375 degrees. Rub pork loin with 3 tbsp reserved Big Daddy seasoning. Let stand at room temperature 15 mins. In heavy skillet, heat 2 tbsp of the oil over medium heat; brown pork in oil 23 mins on each side. Place pork on rack in roasting pan. Roast uncovered 50-60 mins or until a meat thermometer reads 155 degrees. Cover with foil; let stand 10 mins until thermometer reads 160 degrees.
Meanwhile, in a large saucepan, heat 2 quarts water to boiling. Add broccoli rabe; cover and cook 2 mins. Remove broccoli rabe from boiling water; immediately plunge into ice water until cold. Drain. In a 12-inch skillet, heat remaining 2 tbsp oil over medium heat. Cook garlic and pepper flakes in oil until fragrant. Add broccoli rabe and remaining 3 tbsp reserved Big Daddy seasoning; toss to coat. Cook 1-2 mins until warmed. Wipe out skillet.
Thinly slice pork. Spread butter on outsides of rolls. On bottom halves of rolls, layer cheese, pork and broccoli rabe; season with salt & pepper. Cover with top halves of rolls. In same skillet, toast 3 sandwiches over medium heat 2-3 mins on each side. Remove from skillet; cover to keep warm. Repeat with remaining 3 sandwiches.
Originally Submitted
9/8/2010
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