ITALIAN INSPIRED ROAST PORK SANDWICH » Otago Farmers Market

Ingredients

• Serves 4-6
• For the pork
• 1 kg pork loin
• 2 cloves garlic, finely chopped
• 2 ½ Tbsp fresh rosemary, finely chopped
• 3 Tbsp fresh parsley, chopped
• Pinch fennel seeds, ground
• 1 Tbsp salt
• ½ tsp cracked black pepper
• 1 Tbsp oil
• Dressing
• 1 tsp Dijon mustard
• 1 tsp balsamic vinegar
• 2 Tbsp extra virgin olive oil
• Sea salt and cracked pepper
• To serve
• 200g winter leaves (rocket, spinach, kale)
• 4 Tbsp good quality mayonnaise
• Good quality fresh bread – ciabatta or sourdough, cut into 1 ½ cm slices
• 100g cheese – Evansdale Bay Yellow