French loaf sliced in to ¾ to 1” thick slices
Strawberries approximately 2 -3 berries per sandwich
Eggs (lightly beaten) 2 per sandwich
Honey Port Cured Pork loin sliced thin 3 ounces per sandwich (see recipe)
Port wine syrup teaspoon per sandwich (see recipe)
Swiss cheese one slice per sandwich
Powdered Sugar
Dip the bread into eggs making sure to coat both sides well. Put bread into a pre heated and oiled pan. Cook on medium heat approximately 3 minutes each side or golden brown. Meanwhile brown the pork loin and place cheese over the top to melt. Then stack the pork loin and cheese on top of one half of the bread. Remove from pan and place strawberries on the pork loin and drizzle with port wine syrup. Place other piece of bread on top and sprinkle with powdered sugar
Honey port Cured Pork Loin
1 Pork Loin
64 ounces water
4 pounds Ice
10 cloves
12 peppercorns
1 cup salt
2 TBSP pink curing salt (available at Clause meats on Shelby)
1 cup honey
3 TBSP port wine syrup (see Recipe)
Bring all ingredients to a boil except ice and one TBSP of the port wine syrup. Strain, Let cool, then add ice. Then submerge the pork loin in the brine mixture for at least 24 hours. Meat can also be injected.
Remove pork loin from brine and pat dry. Drizzle the Remaining Port Syrup over loin and coat well. Place in preheated oven at 325 for five hours.
Port Wine Syrup
1 bottle Coopers Hawk Port wine
2 cups sugar
Place wine and sugar in bowl and bring to a boil. Reduce heat and reduce wine until it coats the back of a spoon.
Courtesy: Served Cafe/Bistro & The Chef's Academy
