Sponsored post written by me on behalf of Smithfield® Marinated Pork.
It’s Fall and that means one thing to a lot of people.
Football and tailgating! We love a good tailgating here at The Everyday Home. We also love a good picnic when the leaves start turning their glorious autumnal colors. But, to be honest, we love this recipe, and variations of it, for easy weeknight dinners. I love any recipe that can be assembled and cooked in under 30 minutes, don’t you? I think you will want to add this to your menu this week.
Roasted Pork Flatbread Sandwich
We love pork in our home. We eat pork for dinner at least once a week, not just on special occasions, and I generally fix enough where we can have leftovers in a soup or salad for lunch. My cooking theory has always been…”it’s just as easy to fix two tenderloins as one.” Pork, in many ways, is just as quick and easy to prepare as chicken. And with my hectic life, I am all about quick and easy and I bet many of you are, too.
I like to keep several of these Smithfield Marinated Fresh Pork Loin Filets on hand. Today, I am using a Roasted Garlic and Herb flavor.
It could not be any easier. It’s already marinated and ready to roast, grill or saute’. I prefer to roast mine, as it only takes 30 minutes or less in a pre-heated 375° oven. While it’s roasting, I can prepare the other ingredients for the sandwiches, or side dishes. I put together a quick Apple-Onion-Bacon Chutney which will make a fabulous sweet-tart topping to the garlic and herb pork. To make the chutney, I sliced one large sweet onion, one large Red Delicious apple and 4 slices thick-cut bacon.
I added the bacon to a heated saucepan and let it brown slightly before adding the apple and onion. I let it cook down so the apples and onions were soft.
Once they were softened, I added 1/4 Cup red wine, 1/4 Cup sugar, 3 Tablespoons honey, and a pinch of salt and pepper. Then, I turned the heat on high to let the chutney cook. for about 15 minutes, stirring at least twice.
Once the chutney was cooked down, I used a wood spoon to “chop” up any large pieces of apple or onion. About the time the chutney was done, the pork loin was ready to come out of the oven. And it smelled heavenly. It’s always very important to allow your cooked meats to sit and rest before they are sliced. This allows all of those yummy juices to settle back into the meat.
Once the pork was sliced, it was easy to assemble the sandwiches. Flat bread, baby arugula, thin-sliced pork, a drizzle of horseradish-mayo – and that yummy Apple-Onion-Bacon Chutney.
This recipe is perfect for tailgating or for a fall picnic. All of the components can be easily packed into separate containers and everyone can assemble their own flat breads.
You can make any variation of sandwich using this pork. How about a Greek version…spinach, chopped tomato, olives, pepperoncini and feta cheese. Or Mexican – with lettuce, tomato, black beans and cheese. So many options.
Luckily my local Food Lion carries a great variety of cuts and flavors of these Smithfield Marinated Fresh Pork. I love the Portobello Mushroom Pork Loin Filet and the Peppercorn and Garlic Pork Sirloin. So, don’t forget to look for Smithfield Marinated Fresh Pork next time you’re at Food Lion!
Their quick prep time assures you to have “Real Flavor, Real Fast!”
(Please click the link above for some great 30-min ideas from Smithfields )
Smithfield Marinated Fresh Pork is an easy meal solution for any night of the week, not just special occasions. It is available in a variety of flavors across Tenderloins, Loin Filets and Sirloins. You can also do a social media search using #RealFlavorRealFast
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