From: Chef Trey Foshee, George’s at the Cove, La Jolla, CA. Yield: 6 servings.
1 1⁄2 lb. boneless center cut pork loin
1 tsp. vegetable oil
1⁄2 tsp. salt
1⁄4 tsp. pepper
1⁄2 cup sugar
1⁄2 cup cider vinegar
2 Tbsp. honey
2 yellow onions, thinly sliced
1⁄2 cup mayonnaise
2 tsp. fresh lemon juice
1⁄16 tsp. garlic, minced
2 tsp. prepared horseradish
dash of cayenne
1 Tbsp. extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 oz. Wisconsin Smoked Swiss Cheese, sliced
For pork: Heat oven to 425°F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes until slightly pink in center.
For jam: Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden and most liquid has been absorbed, 20-25 minutes. Set aside to cool.
For aioli: Combine mayonnaise, lemon juice, garlic, horseradish, cayenne and olive oil in small bowl. Set aside.
For final preparation: Toast buns. Slice pork very thinly. Spread both cut sides of buns with aioli. Top with arugula, several slices of pork, jam and then the cheese. Serve warm, or grill as a panini.
WISCONSIN MILK MARKETING BOARD
