Roasted Pork Loin Bundt Pan Sandwiches
You may be thinking…a Bundt pan? For a sandwich? Sit back, grab your favorite drink, and let me tell you about this beautifully delicious roasted pork loin Bundt pan sandwich. By now you’ve maybe heard of the term “Hygge” via the news or your social media outlets. Hygge is a Danish term for…well…there isn’t a single word to describe it. It’s what you think of when you think of your favorite comfort foods, enjoying a hot cup of coffee while reading your favorite book, or relaxing in a bath infused with your favorite essential oils. I like to think of it as “all things cozy and comforting”…like this beautiful Certified Duroc® Center Cut Pork Loin from Comfrey Farm.
Have you heard of “Duroc” pork before? It is heritage pork, similar to heirloom tomatoes. Over generations, Durocs have been bred for exceptional eating characteristics for the most tender, juicy, and flavorful pork. Comfrey Farm’s Certified Duroc® Pork is right here in Minnesota, and prides themselves on taste, traceability, transparency, and trust. Learn more about their story here: Comfrey Farm
This pork loin needs very little seasoning, because the meat speaks for itself. It’s perfectly marbled and juicy throughout, and really is delicious all on its own. I made a simple rub of onion and garlic powders, paprika, and salt and pepper which gets rubbed on all sides of the pork. I roasted it with the fat cap side up, so as it roasts the natural juices of the roast baste the rest of the meat. The rub also helps to create a delicious crust…ohhh the crust, just you wait.
The other goodies in this sandwich are simple yet really flavorful ingredients: caramelized onions, smoked provolone cheese, peppery arugula, and apple cider honey Dijon. The flavors all really work beautifully together!
You’ve maybe never thought about making bread in a Bundt pan…but let me tell you, this will definitely not be my last time! It turned out so good, and could feed a crowd! I used two tubes of refrigerated French bread dough. You just connect the two rolls of dough, and form it into the Bundt pan and bake!
Just press down to make sure the ridges get nice and filled with the dough, and the pan and oven will do the rest!
Isn’t it beautiful!? Just wait until you pop it out of the pan and flip it over to see those beautiful deep-golden brown Bundt pan ridges throughout! I lightly butter the outside with a basting brush, and top it with a sprinkle of kosher salt; it’s the first flavor that you get when you take a bite of the sandwich.
This sandwich was so fun to make! The tender, marbled, juicy quality of the Comfrey Farm Certified Duroc® Pork really makes this sandwich, and can certainly stand on its own. I’ve made their roasts more than once, and they consistently turned out delicious. The only difference will be what size you pick out! You can enjoy this sandwich and have enough pork loin roast left to enjoy as another meal!
Now get cozy, put on your favorite music, pour your favorite drink, and sink your teeth into this delicious sandwich with your family and friends! This bread is so soft and fluffy, it melts in your mouth, which in my opinion is a must for a great sandwich or burger. A soft light and airy bread really allows the pork to shine through!
Where can I find this high quality, all natural, Certified Duroc® pork? Available now at these Fareway Meat & Grocery stores: where to buy
This post was sponsored by Comfrey Farm, but the recipe and opinions are my own.
Roasted Pork Loin Bundt Pan Sandwiches
Ingredients
For the pork roast
- 3 lbs Comfrey Farm Certified Duroc Center Cut Pork Loin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp black pepper
For the caramelized onions
- 2 medium yellow onions sliced
- 2 tbsp olive oil
- salt and pepper
For the apple cider Dijon dressing
- 1 shallot minced
- 2 cloves garlic minced
- 1/3 cup honey
- 1/4 cup avocado oil
- 4 tbsp grainy Dijon
- 2 tbsp yellow mustard
- 3 tbsp apple cider vinegar
- salt and pepper
For the Bundt bread sandwiches
- 2 tubes refrigerated French bread dough
- 1 tbsp butter melted
- pinch kosher or coarse sea salt
- 6 slices smoked provolone cheese
- 2 cups fresh arugula
Instructions
For the pork
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Preheat oven to 375 degrees. In a small bowl combine garlic powder, onion powder, paprika, and salt and pepper. Rub on all sides of the pork loin. Place pork loin onto a baking dish, fat cap side up. Bake for 50-60 minutes, or until meat thermometer reaches 145 degrees. Let roast rest for at least 10 minutes before slicing. Slice rested roast into 1/2-inch slices.
For the caramelized onions
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While the pork is cooking place the sliced yellow onions and 2 tbsp olive oil in a medium skillet, and cook over med-low heat for 40-45 minutes, or until golden brown, stirring occasionally. Season with salt and pepper. Remove from heat until sandwich assembly.
For the Dijon dressing
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While the onion and pork are cooking, make the Dijon dressing. Drizzle about 1 tbsp of olive oil into a small sauce pan, add minced shallots and cook over medium heat for 1-2 minutes. Stir in minced garlic and cook for another 1 minute, remove from heat. Whisk in honey, avocado oil, apple cider vinegar, Dijon mustard, yellow mustard, and salt and pepper. Set aside until ready to assemble the sandwiches.
For the Bundt pan bread
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Once pork is done roasting, reduce oven temp to 350 degrees. Spray a large Bundt pan with non-stick cooking spray. Remove the dough from the 2 tubes. Connect both tubes of dough to make a ring. Place dough ring into the Bundt pan, gently press down and around so the dough sets into the pan. Bake for 30-35 minutes or until golden brown.
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While the bread is still in the Bundt pan, brush with melted butter and sprinkle with kosher or coarse sea salt. Remove from pan and do the same on the other side. Allow bread to cool for about 15-20 minutes before slicing.
Assembly
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Using a serrated bread knife, slice the bread in half horizontally. Place sliced provolone onto the top half, sliced side up, place under the broiler for about 3 minutes or until cheese is melted. Brush the bottom half with the Dijon dressing. Arrange pork slices on top of the Dijon, followed by caramelized onions, and finally arugula. Season the entire sandwich with additional fresh cracked black pepper. Top with the cheese bread topper, slice and serve.
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Serve with additional honey Dijon for dipping.
Recipe Notes
Roast could be made a day ahead, and sandwich could easily be made with leftovers, as it only uses about half of the roast for the sandwiches.
2 Comments
Michele @ BaconFatte
I absolutely LOVE this idea, Laura!! The Bundt pan bread is brilliant, and the delicious layers compliment each other so well. Great job, as always!!!
Laura Doerr
Thank you so much! You’ve gotta try it! I’ll definitely be making it again!