Roasted Pork Club with Basil Mayonnaise

Servings: 4
Prep Time: 20 Minutes
Total Time: 20 Minutes

Making these sandwiches took no time. They were attractive, and we’d definitely try them again. Saucy Sally didn’t like the bread we used (Pepperidge Farms something or other), so I think we should buy a loaf from a local bakery next time. The bacon was a bit overwhelming (my fault, I overcooked), and our avocado wasn’t quite ripe. Aside from those things, I was really happy with the outcome and look forward to serving these sandwiches to guests.

8 slices bacon
1 c mayonnaise
¾ c fresh basil, chopped
½-1 tbsp fresh lemon juice
Coarse salt & ground pepper
12 slices whole wheat sandwich bread, lightly toasted
¾ lbs roasted pork (reserved from this recipe), room temperature, thinly sliced
1 avocado, halved, pitted, peeled, and thinly sliced
1 cup alfalfa sprouts
8 thin slices Swiss cheese (3-4 oz total)

1. In a large skillet over medium heat, cook bacon until crispy, turning once, 6-10 minutes; transfer to a paper towel-lined plate.
2. In a small bowl, mix mayonnaise and basil; add lemon juice, salt and pepper to taste.
3. Place bread on a work surface; spread one side of each slice with basil mayonnaise. Layer 4 slices with pork and avocado; layer 4 other slices with sprouts, bacon, and cheese. Stack layers to assemble.

Betty’s Note: I used about a tablespoon of lemon juice in a half cup of mayo. The Chef said she couldn’t really taste the lemon and it just made the mayo runny.

The sandwich is adapted from an Everyday Food recipe. The Basil Mayonnaise is adapted from a Bon Appétit recipe.

Roasted Pork Loin with Black Bean and Sweet Potato Salad

Colorful and tasty. We would definitely serve this meal to guests.

Servings: 4 (Plus leftovers for Roasted Pork Club)
Total time: 1 hour 15 minutes
Good for Guests


This meal was fan-freakin'-tastic. Every single bite was an explosion of flavor. We served the two dishes detailed below with a simple tomato and basil salad* (pictured above), mainly because we happened to have some tomatoes we needed to use. Saucy Sally thinks the Black Bean and Sweet Potato Salad would be good with a small amount of yellow rice. The second time we served this meal, we opted for corn on the cob as our second side. Delicious.

2 lbs center-cut boneless pork loin
4 tbsp + 1 tsp vegetable oil, divided
2 tsp fajita rub
Coarse salt & ground pepper
5 medium sweet potatoes, peeled and cut into ¾-inch cubes
¼ tsp red-pepper flakes (optional)
2 tbsp lime juice (from one lime), plus wedges for serving
1 can (14.5 oz) black beans, rinsed and drained

1. Preheat oven to 450°, with racks set in upper and lower thirds. Place pork on a rimmed baking sheet. Rub with fajita rub. Roast on upper rack until an instant-read thermometer inserted in the thickest part of the meet registers 145°, 35 to 40 minutes.
2. About 15 minutes after pork has begun roasting, place sweet potatoes on another rimmed baking sheet; drizzle with 2 tablespoons oil. Season with red pepper flakes (if using), salt, and pepper; toss to coat. Roast on lower rack until tender, tossing once during cooking, 25-35 minutes.
3. Remove pork loin from oven, and cover loosely with aluminum foil; let rest about 10 minutes. (Slice off 1/3 of meat and refrigerate for the Roasted Pork Club with Lemon Basil Mayonnaise.)
4. In a large bowl, whisk lime juice with remaining 2 tablespoons oil; season with salt and pepper. Add sweet potatoes and beans; mix gently to combine.
5. Thinly slice pork, and serve with salad and lime wedges.

* I believe Saucy Sally mixed small sliced tomatoes and fresh basil with olive oil and white wine vinegar to create this dazzling little dish.