Peruvian Warm Sliced Pork Sandwich with Melted Swiss, Tomato, Red Onion, Coleslaw, and Jalapeno Aioli on Sourdough

Experience the delightful combination of flavors in this Warm Sliced Pork Sandwich with Melted Swiss, Tomato, Red Onion, Coleslaw, and Jalapeno Aioli on Sourdough. This recipe features a Peruvian twist with spices that enhance the pork tenderloin, making it a perfect choice for a hearty and satisfying meal.

Ingredients

• For the Pork:
  • 1 lb pork tenderloin
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
• For the Jalapeno Aioli:
  • 1/2 cup mayonnaise
  • 1 jalapeno, seeded and finely chopped
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • Salt to taste
• For the Coleslaw:
  • 2 cups shredded cabbage
  • 1/4 cup shredded carrots
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
• For the Sandwich:
  • 8 slices Swiss cheese
  • 1 large tomato, sliced
  • 1 small red onion, thinly sliced
  • 8 slices sourdough bread
  • 2 tablespoons butter

Instructions

1. Roast the Pork:
   • Preheat the oven to 375°F (190°C).
   • In a small bowl, mix olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
   • Rub the spice mixture all over the pork tenderloin.
   • Place the pork in a roasting pan and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
   • Let the pork rest for 10 minutes before slicing thinly.
2. Make the Jalapeno Aioli:
   • In a bowl, combine mayonnaise, chopped jalapeno, lime juice, minced garlic, and salt.
   • Mix well and refrigerate until ready to use.
3. Prepare the Coleslaw:
   • In a large bowl, combine shredded cabbage and carrots.
   • In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
   • Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to use.
4. Prepare the Bread:
   • Butter one side of each slice of sourdough bread.
   • Place 4 slices of bread, buttered side down, on a clean surface.
5. Assemble the Sandwiches:
   • Spread a layer of jalapeno aioli on the unbuttered side of each bread slice.
   • Layer the roasted pork slices evenly on top of the aioli.
   • Add 2 slices of Swiss cheese on top of the pork.
   • Place tomato slices and red onion slices on top of the cheese.
   • Add a generous amount of coleslaw on top of the vegetables.
   • Top each sandwich with another slice of bread, buttered side up.
6. Cook the Sandwiches:
   • Heat a large skillet or griddle over medium heat.
   • Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
   • Press down gently with a spatula to ensure even cooking.
7. Serve:
   • Remove the sandwiches from the skillet and let them cool slightly.
   • Slice each sandwich in half and serve warm.

Enjoy your enhanced warm sliced pork sandwich with a Peruvian twist!