Philly Market Roasted Pork Hoagie with provolone, broccoli rabe, and thyme au jus

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 6 oz. Broccoli Rabe
  • 2 Garlic Cloves
  • 1 Red Onion
  • 3 Thyme Sprigs
  • 1 Ear of Corn
  • 1 Pork Tenderloin
  • 4 tsp. Chicken Base Packets (2 tsp.)
  • 2 Hoagie Rolls
  • 2 oz. Provolone Cheese Slices

Directions

  1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Trim woody ends off broccoli rabe and coarsely chop stems and leaves. Mince garlic. Halve and peel onion. Slice halves into thin strips (julienne). Stem thyme. Shuck corn, rinse, and halve. Rinse pork tenderloin, pat dry, and season with ½ tsp. salt and ¼ tsp. pepper.

  3. Place corn on one side of prepared baking sheet. Drizzle with 1 tsp. olive oil and season with a pinch of salt and pepper. Place in oven and roast 10 minutes. Meanwhile, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add pork tenderloin to hot pan and sear on two sides, 6-8 minutes, or until well-browned. After corn roasts 10 minutes, add pork to other side of baking sheet and roast 12-15 minutes, or until corn is slightly charred and pork tenderloin reaches a minimum internal temperature of 145 degrees. Transfer pork to a clean cutting board and let rest 10 minutes. Replace foil on baking sheet.

  4. Add broccoli rabe and ¼ cup water to pan used to sear pork (no need to wipe pan clean) and place over medium-high heat. Once water begins steaming, cover and cook 5 minutes, or until tender. Remove broccoli rabe to a plate and discard any remaining water. Season with ¼ tsp. salt and a pinch of pepper. Wipe pan clean.

  5. Heat 2 tsp. olive oil in pan used for broccoli rabe over medium heat. Add garlic, thyme, and onions (reserve a bit for topping sandwich) to hot pan and cook 2 minutes while stirring. Add 2 cups water and chicken base to pan. Bring to a simmer and cook 5 minutes. Season with ¼ tsp. salt and a pinch of pepper. Return broccoli rabe to pan and cook an additional 2 minutes.

  6. Slice pork tenderloin into very thin slices, transfer to pan with hot au jus, and stir until well coated in sauce. Place a serving of sliced pork and broccoli rabe on each hoagie, making sure to let any juice drain off first. Add reserved red onion (to taste) to each sandwich and top with provolone slices. Place sandwiches on prepared baking sheet and bake 5-7 minutes, or until cheese is melted.

  7. Slice sandwich in half if desired and serve on plate with corn. Serve with au jus on side for dipping.

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