Chinese Roast Pork on Garlic Bread

For the last couple of years, my mother-in-law has gifted me a subscription to Rachael Ray Magazine.  The gift that keeps on giving, month after month – it’s so wonderful!  I love reading it and learning more about one of my favorite subjects – FOOD.

I really live to eat enjoy garlic and I love asian flavors.  So in last month’s issue, the recipe for Chinese Roast Pork on Garlic Bread caught my eye.  It was simple and came together quickly.  The first time we tried this, it seemed like there was a lot of bread for the amount of meat.  So to make it a more balanced sandwich, I cut the bread differently the second time around and we liked it much better that way.  (If you want to know how they did it in the magazine, click on the link at the end of the recipe.)  This was a total crowd pleaser at our house!

1 PORK TENDERLOIN (1 1/4 lbs.), cut in half crosswise

SALT & PEPPER

1/4 cup HOISIN SAUCE

3 Tablespoons HONEY

8 cloves GARLIC, finely chopped and crushed into a paste

2 teaspoons SESAME OIL

1 stick BUTTER, room temperature

1 large loaf ITALIAN BREAD

1/4 cup store-bought DUCK SAUCE

Position the rack on the lower third of the oven and preheat to 450°.  Season the pork with salt and pepper.

In a small bowl, combine 3 Tablespoon hoisin sauce, honey 1 teaspoon garlic and the sesame oil; reserve half. 

Place pork in 9×13 pan lined with foil and lightly greased (trust me – this is a step you don’t want to skip!).  Brush with the other half of the hoisin mixture.

Roast until it registers 150° on an instant-read thermometer, about 20 minutes.  Transfer to a cutting board to rest.

In a bowl, combine butter and remaining garlic.  Slice italian bread into 1/2 inch thick slices.  Spread one side of bread slices with butter and garlic mixture.  Place buttered side up on a baking sheet.  Bake about 8 minutes or until just starting to get crisp.

In a bowl, combine the reserved hoisin mixture with the remaining hoisin sauce.  Thinly slice the pork, add it to the bowl and toss to coat.  Serve sandwiched between bread slices, topped with duck sauce.

Recipe Source:  adapted from Rachael Ray Magazine

This post is linked to Saturdays with Rachael Ray at Taste and Tell Blog