PORK TENDERLOIN MONTE CRISTO
PORK TENDERLOIN MONTE CRISTO
INGREDIENTS
| 1 | Rich's Pulled Pork Double-Rub (No Sauce): 85g |
|---|---|
| 2 | Large eggs: 1 each |
| 3 | Water: 60ml |
| 4 | Italian loaf: 2 slices |
| 5 | Neufchatel cheese: 60g |
| 6 | Whole cranberry sauce: 60g |
| 7 | Fresh basil leaves: 6 pieces |
Directions
| 1 | Whip egg with water. Dip bread into egg mixture and grill on both sides until golden brown. Allow to cool. |
|---|---|
| 2 | On one slice of the bread spread cheese and cranberry sauce. |
| 3 | Top with Rich's Pulled Pork Double-Rub (No Sauce) and fresh basil leaves. |
| 4 | When ready to serve, brush sandwich lightly with melted butter or margarine. Grill approximately 4 minutes. Final cooking temperature must reach 75°C for 15 seconds. |
| 5 | Sprinkle powder sugar on top of sandwich. |
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