35 minutes • 3 sandwiches

DLX SANDWICH

A completely decadent deluxe sandwich made with pork tenderloin enhanced with our Cajun Mardi Gras spices and our Baseball Mustard. Served with maple mustard enhanced with a few drops of our Ghost hot sauce which will enhance this sauce wonderfully. All that remains is to garnish with sauerkraut, Havarti cheese and caramelized onions. Sprinkle everything with bacon and chives and enjoy!

Ingredients

A pork tenderloin (around 800 g)
75 ml Firebarns baseball mustard
50 g Cajun Mardi Gras spices
1 red onion cut into slices
1 drizzle of olive oil
50 ml maple syrup
6 slices of Havarti cheese
½ cup white wine sauerkraut
2 tbsp. tbsp Firebarns Baseball Mustard
2 tbsp. tablespoon of whole-grain mustard
2 tbsp. tablespoon of maple syrup
4 to 5 drops Ghost hot sauce
4 slices of bacon cooked and crumbled
3 toasted Ciabatta rolls
Chopped chives

Preparation

Brush the pork tenderloin on both sides with the baseball mustard, then sprinkle with the Cajun Mardi Gras spices. Preheat the oven or BBQ to 400°F and place the pork tenderloin on a baking sheet. Cook for 20-25 minutes or until internal temperature is 140°F. Leave to rest for 10 minutes and cut into slices of approximately 1 cm.
In a pan over high heat, brown the onion with a drizzle of olive oil for 4 to 5 minutes. Reduce the heat to half, add the maple syrup and cook for 15 to 20 minutes and remove from the heat.
In a bowl, combine baseball mustard, whole-grain mustard, maple syrup and Firebarns Ghost.
Spread the buns with maple mustard and garnish with Havarti cheese, pork strips, caramelized onions, sauerkraut and sprinkle with bacon and chives.