My Recipe Box

Pork Loin Sandwich with Mustard & Apple Butter


Yields 4 sandwiches.

  • by from Fine Cooking
    Issue 21

Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn the way a finely ground rub might. Roast the pork loin at night when the kitchen is cooler.

  • 1 Tbs. coarsely ground cumin seeds
  • 1 Tbs. coarsely ground mustard seeds
  • 1 Tbs. coarsely ground coriander seeds
  • 2 lb. boneless pork loin, tied 
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil
  • 8 slices hearty pumpernickel or other dark bread
  • About 1/2 cup Apple Butter
  • About 1/4 cup coarse-grain mustard

Heat the oven to 350°F. Combine the cumin, mustard, and coriander. With your hands, pat the spices all over the pork loin. Sprinkle with salt and pepper. Heat the olive oil in an ovenproof, heavy-based pan over medium-high heat. When the oil is hot, add the pork and sear it on all sides. Put the pan in the oven and roast the loin until a meat thermometer registers 145°F, 40 to 50 minutes.  (The pork will continue to cook out of the oven.) Let cool.

Cut the cooled pork loin into thin slices. For each sandwich, spread a generous amount of apple butter on one slice of the bread; spread the mustard on the other. Pile the slices of pork on one side and top with the other.

nutrition information (per serving):
Calories (kcal): 710, Fat (kcal): 30, Fat Calories (g): 270, Saturated Fat (g): 8, Protein (g): 55, Monounsaturated Fat (g): 16, Carbohydrates (mg): 57, Polyunsaturated Fat (mg): 3, Sodium (g): 1070, Cholesterol (g): 135, Fiber (g): 7,

Photo: Alan Richardson

This sandwich is greater than the sum of its parts, even though each is delicious. I have been making these sandwiches since I read issue 21! They get great reviews and everything is even better if you cook it ahead (I mean the pork loin and apple butter). Go on a picnic just to try this one out. Seriously.

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