Pork Tenderloin Sandwich with Shredded Brussels Sprout Slaw

 

                    The mustard and balsamic vinegar brighten any bitterness from the sprouts, and dried currants give it a touch of sweetness.

4 sandwiches

Recommended bread : Sub rolls, Kaiser rolls, Parmesan Kale bread.

• ½ pound Brussels sprouts
• 1 tablespoon olive oil
• ¼ cup currants
• 2 teaspoons balsamic vinegar
• 2 tablespoons plus 1 teaspoon Dijon mustard, divided
• Salt
• 1½ pounds pork tenderloin
• 4 slices provolone cheese
• 4 sub rolls, sliced in half

1. Preheat the oven to 425F (220C).
2. Prepare the Brussels sprouts by washing them, trimming their stems, and then shredding them into thin strips with a knife.
3. Heat the oil in a medium-size skillet over medium-high heat and add the Brussels sprouts, currants, vinegar, and 1 teaspoon of the mustard ; stir to combine and cook, stirring regularly,until the sprouts start to brown, 10 to 15 minutes, and season to taste with salt.
4. While the sprouts are cooking, rub the pork with the remaining 2 tablespoons mustard and season with salt.
5. Lay the pork in a pan and cook until exterior is browned and the centre registers an internal temperature of 140 to 145F (60 to 63C) ; transfer to a clean cutting board to rest 5 to 7 minutes.
6. To assemble the sandwich, divide the cheese evenly among the sub rolls and melt in the toaster oven or oven.
7. Slice the pork thinly and divide equally among the sandwiches ; top with equal amounts of the slaw.

BON APPÉTIT