Flavorful slow-cooker pork tenderloin topped with manchego cheese and romesco sauce served in a French dinner roll.
Ingredients
- 6 La Brea Bakery Take & Bake French Dinner Rolls
- 1 medium onion, sliced
- 2 ½ pounds pork tenderloin
- 2 cups chicken stock
- ¼ cup brown sugar
- ¼ cup soy sauce
- 4 bay leaves
- 6 slices manchego cheese
For the Romesco:
- 1 jar roasted red pepper (1/2 cup if using sliced red peppers)
- ¼ cup tomato sauce
- ¼ cup slivered almonds
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white balsamic or white wine vinegar
- Salt, to taste
- Chili flakes, to taste
Preparation
- Place the sliced onions in the bottom of your slow cooker. Lay the tenderloin on top, slicing it in half if necessary to fit in a single layer.
- In a bowl combine the stock, brown sugar, and soy sauce then pour over the pork. Add the bay leaves and cover the crock pot.
- Cook on low for 6-8 hours.
- Remove the tenderloin and cool for 5 to 10 minutes on a cutting board covering it with tinfoil. Use forks to shred the pork until the desired texture is reached.
- Make the romesco sauce by combining all the ingredients in a blender or food processor and blend until well combined.
- Bake the La Brea rolls according to the package directions then turn the broiler on.
- Slice each roll in half then top the bottom half with a pile of the shredded pork. Add a slice of manchego on top of the pork and place under the broiler until the cheese has melted, monitoring to ensure it does not burn.
- Spoon the romesco over the cheese and cover the sandwich with the top of the roll. Serve warm.
Recipe adapted from Daily Ciabatta
