A completely decadent deluxe sandwich made with pork tenderloin enhanced with our Cajun Mardi Gras spices and our Baseball Mustard.
Served with a maple mustard and a few drops of our Ghost hot sauce that will enhance the sauce perfectly.
All that's left is to garnish with sauerkraut, Havarti cheese and caramelized onions. Sprinkle with bacon and chives and enjoy!
One pork tenderloin (about 800 g)
75 ml of Firebarns Baseball Mustard
50 g of Mardi Gras cajun seasoning
1 red onion, sliced
1 drizzle of olive oil
50 ml maple syrup
6 slices Havarti cheese
½ cup white wine sauerkraut
2 tbsp. Firebarns Baseball Mustard
2 tbsp. old fashioned mustard
2 tbsp. maple syrup
4 to 5 drops Firebarns Ghost Hot Sauce
4 slices bacon, cooked and crumbled
3 Ciabatta rolls, toasted
Brush pork tenderloin on both sides with baseball mustard, then sprinkle with Cajun Mardi Gras spices. Preheat oven or BBQ to 400°F and place pork tenderloin on a baking sheet. Cook for 20-25 minutes or until internal temperature is 140°F. Let rest for 10 minutes and cut into 1 cm slices.
In a skillet over high heat, sauté onion with 1 tablespoon of olive oil for 4 to 5 minutes. Reduce heat to half, add maple syrup and cook for 15 to 20 minutes and remove from heat.
In a bowl, combine baseball mustard, old fashioned mustard, maple syrup and Firebarns Ghost.
Spread maple mustard on bread and top with Havarti cheese, pork strips, caramelized onions, sauerkraut and sprinkle with bacon and chives.
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