This sandwich incorporates sweet and sour pork which combined with the slight sweet bitterness of the mustard and rye bread brings the flavours up a notch. You can taste sweet, sour, bitterness and salty all in one bite!
|1||piece of pork tenderloin, trimmed and cut into chunks|
|1||jar (about 2 cups) of your favourite sweet and sour sauce|
|1||red pepper, chopped|
|2||slices of marble rye bread|
|4 tbsp||Dijon mustard|
Cut the pork tenderloin into chunks. Cut up the vegetables to size. In a saucepan, heat oil on medium high and add the pork chunks in. Brown the meat on all sides for about 5 minutes using a wooden spoon to stir. Add onion and stir for 2 minutes. Add the entire jar of sauce and the peppers in. Stir to combine. Simmer for 20 minutes on medium stirring occasionally until the pork is done.
Let 4 chunks of pork cool. Slice in half. Spread 2 tbsp. of mustard on each slice of bread. Place one layer of pork on one half of bread sprinkling in some of the red peppers and onions. Do not put too much sauce or it will be quite sloppy to eat. Place the other half of bread on top, slice in half and enjoy!
You could also use store bought or take out sweet and sour pork if you are pressed for time.
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