Pork Sandwich Recipe

 

Party food sometimes has a reputation for being unhealthy, but that does not have to be the case. Nor should you have to resort to the standard veggie tray platter either. While quick and easy, pre-made party platters are both expensive and impersonal. If you are planning a work party and want to bring a healthy contribution that doesn’t skimp on taste, there are plenty of healthy party food recipes to be found on the Internet. Below is a recipe of a roasted pork sandwich that is delicious and good for you too!

 

I discovered this recipe on accident when I told a friend to use some of my whiskey as part of a marinade for pork chops. Instead of using a shot, he used half the bottle. They were the best pork chops I ever had. This recipe is a modified version of the marinade my friend made.

 

The use of whiskey gives the pork a strong flavor, but the presence of the honey keeps it sweet and tangy. If you enjoy the unique flavor of this sandwich, try investigating other recipes for party foods on the Internet. You never know what new favorites you may discover.

 

Ingredients

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4 pounds boneless pork loin

½ cup black pepper

¼ cup rosemary

¼ cup salt

 

¼ cup Jack Daniels Tennessee Honey

2 tablespoons red pepper flakes

 

¾ cup Jack Daniels Tennessee Honey

¼ cup chili powder

¼ cup cornstarch

 

1 cup Jack Daniels Tennessee Honey

2 tablespoons oregano

1 tablespoon basil

1 tablespoon black pepper

2 teaspoons paprika

1 ½ teaspoons salt

 

Directions

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In a small bowl, combine ¼ cup Tennessee Honey with the red pepper flakes. Let sit one hour.

 

In a small saucepan, combine the cornstarch, ¼ cup of chili powder and ¾ cup of Tennessee Honey. Heat over medium-low until the cornstarch is completely dissolved, stirring constantly. Remove from heat.

 

Meanwhile, combine 1 cup whiskey, ¼ cup chili powder, 1 tablespoon pepper, 1 ½ teaspoons salt, oregano, basil and paprika in a large bowl. Add the red pepper whiskey and the cornstarch whiskey and stir vigorously until thoroughly mixed.

 

In a small bowl, combine ½ cup pepper, ¼ cup rosemary and ¼ cup salt. Rub this mixture into the pork loin until it is worked in.

 

Using a brush, rub as much of the whiskey marinade onto the pork loin as possible. Put the pork and the remaining marinade in a 9×13 baking dish, cover, and let sit for at least two hours, rotating the meat at least once. Soaking the meat overnight will produce a better flavor.

 

Heat the oven to 350 degrees when ready and cook the pork to an internal temperature of 145 degrees. This will take about an hour.

 

When the pork has cooled, cut it into thin slices using a meat slicer or knife. Place a healthy amount on your favorite sliced bread and top it with a slice of tomato, red onion, some cucumbers and Swiss cheese. Cut the sandwiches in half diagonally, serve and enjoy.

 

Christmas Leftover: Roast Turkey

If you’ve prepared roast turkey for Christmas, chances are you have some of it left that needs to be used up. So here are a couple of recipes and ideas for leftover roast turkey, plus a short guide on its proper storage to ensure none of your efforts goes to waste.

Storing leftover roast turkey

Proper storage of leftovers is important to avoid food contamination.
To start, remove any stuffing from inside the turkey and refrigerate it in a separate storage container. Next, separate the meat from the bone to prevent bacteria build-up. Save the bones to make stock. Place the meat chunks in well sealed containers or snaplock bags and store in the fridge within 2 hours of preparation.
Tightly covered and kept in the fridge, the turkey should be eaten within 3-4 days; in the freezer, it keeps for as long as 2 months. Stuffing, meanwhile, isn’t suitable for freezing and should be eaten within 2 days of preparation.
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Ideas for leftover roast turkey

Soups
A turkey soup can be as simple as simmering turkey bones with onion, carrots, celery and various herbs to make a tasty broth and then adding chopped turkey meat. It can also be as inventive as a creamy Mexican soup with corn and cilantro or as hassle-free as a squash soup with the diced turkey added a few minutes before serving.
Sandwiches
You can do more than tomatoes and lettuce with turkey, since it works wonderfully with a lot of other flavours. Try to vary the fillings and kinds of bread used, such as in these popular turkey sandwiches:
 Turkey, bacon and cream cheese sandwiched between slices of raisin-walnut bread
 Turkey breast, ham, Swiss cheese, pickles and mustard sandwiched on a French bread, pressed on a sandwich press or panini grill
 Turkey with cranberry chutney, pecans, brie and rocket sandwiched between slices of sourdough bread
 Also try: Turkey and guacamole quesadillas or turkey and black bean quesadillas
Tip: Use dark meat turkey as it is juicier and makes for a better sandwich than light turkey meat.
Casseroles and Pasta
When using up leftovers, you need not strict recipes. For a turkey casserole, simply layer the stuffing, turkey and leftover vegetables (e.g., mushrooms, green beans, peas and corn), top with mashed potatoes and sprinkle with shredded cheese.
You can also use the turkey as an addition to the delicious American dish tetrazinni, pot pie or enchilada. 
Other Options: Beans and Salads
Adding turkey to beans or chilli is convenient since you only have to add it at the end of cooking. Try barbecue beans and turkey, served with coleslaw and rolls, or spicy white bean chilli. If you have more time in your hands, dice the turkey and try an elaborate French classic cassoulet with cannellini beans.
Lastly, a healthy and versatile way to use up turkey is tossing it in a green salad. For a basic turkey salad, dice the turkey and add sliced grapes, a little lemon juice and coarsely chopped pecans – serve in a bed of lettuce. Turkey breast, meanwhile, is particularly good for a chef’s salad such as in Eating Well’s PowerSalad.
What do you do with leftover roast turkey?