recipe courtesy of Chef Chris Yamashita, Chef/Owner of Yamashita Restaurant Group, San Jose, California
Serves 4 to 6
- 1 tsp garlic powder
- 1 Tbsp finely chopped rosemary
- 1/2 tsp cayenne pepper
- 1 Tbsp finely chopped thyme
- 1/2 tsp celery salt
- 2 Granny Smith apples
- 1/2 tsp kosher salt
- 1 bunch fresh spearmint
- 1 tsp black pepper
- 1 (2 ½-pound) center-cut boneless pork loin, trimmed
- 2 tsp olive oil
- Beaver Brand® Sweet Hot Mustard
- 1 Tbsp finely chopped parsley
- 16 French dinner rolls
- 1 Tbsp finely chopped sage
- 1 copy of Simon & Garfunkel’s “Scarborough Fair”
Preheat Oven to 350°F. Combine garlic powder, cayenne pepper, celery salt, kosher salt and black pepper. Liberally apply rub to the pork loin. Drizzle pork loin with olive oil.
Combine parsley, sage, rosemary and thyme and coat the pork loin.
Transfer the pork to a roasting pan and roast for 1¼ hours or until internal temperature reaches 155°F. Remove pork from oven and let rest on a carving board for 15 minutes or 5 cycles of hit song “Scarborough Fair.”
While the pork is resting, slice apples into 1/8-inch slices. Carve pork into slices and place on French roll with a slice or 2 of Granny Smith apples, 2 or 3 mint leaves and a teaspoon of Beaver Brand® Sweet Hot Mustard.
Serve with J. Lohr Estates Riverstone Chardonnay and enjoy!