Peppered Pork Sandwiches

This was so simple to make during the day while the kids were at school. Just wrap up and put in the fridge for dinner after a sporting event. A nice way to have a fast and homemade dinner. 

Peppered Pork


fine sea salt
3 1/2 lb pork loin roast, fat cap left on
3 TBSP peppercorns
5 TBSP butter
3 TBSP apple cider vinegar ( red wine vinegar can be used)
2 TBSP chopped fresh thyme
2 TBSP canola oil

Aioli
1 cup mayo ( light)
5 TBSP olive oli
salt & pepper
zest and juice of lemon ( I used orange)
1 clove galic, finely grated

Rolls, , pita flatbread

baby spinach or arugula

Parmesan cheese


Preheat oven to 375.
Blot the roast dry. Sprinkle with some sea salt. Crush the peppercorns, either in a mortar and pestle or in a food grinder to a medium coarse texture.Rub the pepper into the meat. What doesnt stick save for the marinade.
Heat a cast iron pan over medium heat, add the butter and garlic. Cool until the butter has melted and starts to bubble. Add the vinegar, thyme and remaining pepper. Save this in a small dish , you will baste the meat with this marinade.
In the same pan, over high heat, add the oil . Brown the meat on all sides.
After the meat is browned, brush the meat generously with some of the pepper marinade. Put the pan in the oven and roast for 10 minutes.  Remove the roast and turn it to another side and baste again. Continue roasting, turning and basting  every 10 minutes until the center of the roast reads 145 degrees, about 50-60 minutes.
After the meat reaches temperature, allow to rest a bit and then transfer to a platter, along with juices and cover with wrap and place in refrigerator. You can make this a day ahead or so if necessary.
When ready to serve slice very thin. Mix the aioli ingredients together. Serve it on a nice roll, flat bread, or in a pita. Best layered with baby spinach or arugula, and a shaving of Parmesan cheese.