Philly Market Roasted Pork Hoagie

Ingredients

• 6 oz Broccoli Rabe
• 2 Garlic Cloves
• 1 Red Onion
• 3 Thyme Sprigs
• 1 Ear of Corn
• 1 Pork Tenderloin
• 2 tsp. Chicken Base
• 2 Hoagie Rolls
• 4 Provolone Cheese Slices
• Olive Oil
• Salt Pepper
• Trim woody ends off broccoli rabe and coarsely
• chop stems and leaves. Mince garlic. Halve and peel
• onion. Slice halves into thin strips (julienne). Stem
• thyme. Shuck corn, rinse, and halve. Rinse pork
• tenderloin, pat dry, and season with ½ tsp. salt and
• ¼ tsp. pepper.

Instructions

1. 1

   Cook Within: Though they share a name and are similar in appearance, broccoli rabe is more bitter than regular broccoli. Cooking lessens its bitterness, as does pairing it with red onion and thyme au jus. Philadelphia rightly receives plaudits for its legendary cheesesteak, but you may be surprised to learn the roast pork and broccoli rabe sandwich is as much of an institution for the City of

2. 2

   Prepare the Ingredients: Trim woody ends off broccoli rabe and coarsely chop stems and leaves. Mince garlic. Halve and peel onion. Slice halves into thin strips (julienne). Stem thyme. Shuck corn, rinse, and halve. Rinse pork tenderloin, pat dry, and season with ½ tsp. salt and

3. 3

   Make the Au Jus: Heat 2 tsp. olive oil in pan used for broccoli rabe over medium heat. Add garlic, thyme, and onions (reserve a bit for topping sandwich) to hot pan and cook 2 minutes while stirring. Add 2 cups water and chicken base to pan. Bring to a simmer and cook 5 minutes. Season with ¼ tsp. salt and a pinch of pepper. Return broccoli rabe to pan and cook an additional 2 minutes.

4. 4

   Roast Corn and Pork: with 1 tsp. olive oil and season with a pinch of salt and pepper. Place in oven and roast 10 minutes. Meanwhile, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add pork tenderloin to hot pan and sear on two sides, 6-8 minutes, or until well-browned. After corn and roast 12-15 minutes, or until corn is slightly charred and pork tenderloin reaches a minimum internal tempera- ture of 145 degrees. Transfer pork to a clean cutting board

5. 5

   Assemble and Bake Sandwich: Slice pork tenderloin into very thin slices, transfer to pan with hot au jus, and stir until well coated in sauce. Place a serving of sliced pork and broccoli rabe on each hoagie, making sure to let any juice drain off first. Add reserved red onion (to taste) to each sandwich and top with provolone slices. Place minutes, or until cheese is melted. Steam the Broccoli Rabe

6. 6

   Add broccoli rabe and ¼ cup water to pan used to: sear pork (no need to wipe pan clean) and place over medium-high heat. Once water begins steaming, cover and cook 5 minutes, or until tender. Remove broccoli rabe to a plate and discard any remaining water. Season with ¼ tsp. salt and a pinch of pepper.

7. 7

   Plate the Dish: Slice sandwich in half if desired and serve on plate with corn. Serve with au jus on side for dipping. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Broccoli rabe has tough woody ends much like asparagus. It is important to remove them before cooking. twice in this recipe. Most is added to au jus with a pinch reserved for sandwiches. • Red onion brings a nice kick to sandwich, but feel free to add to taste to keep elements the recipe before you start–we promise it will be time