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Herb-Rubbed Pork & Salsa Verde Sandwich

This is one classy sandwich that's easily adaptable. No pork? Feel free to use chicken, steak or lamb. For the salsa verde, you can cutting the recipe in half if you're only serving one or two - it goes a long way due to its intense flavour.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 2-3


Herb-Rubbed Pork Loin (2-3 servings)

    •    Herb-Rubbed Pork Loin (2-3 servings)
    •    2 lb(s) (0.4 kg) pork loin
    •    1 ½ tsp rosemary
    •    1 tsp table salt
    •    1 tsp ground black pepper
    •    1 ½ tsp fennel seeds
    •    1/2 tsp crushed red pepper (skip if you don't want it spicy)
    •    1 ½ tsp parsley, chopped
    •    1 clove garlic, minced
    •    zest of 1/2 lemon
    •    1 Tbsp olive oil

Italian Salsa Verde

    •    1 clove garlic
    •    1/2 tsp salt
    •    1/2 tsp ground black pepper
    •    1/2 tsp crushed red pepper flakes
    •    zest of 1/2 lemon
    •    juice of 1/2 lemon
    •    ¾ cup extra virgin olive oil
    •    ¾ cup Italian parsley, chopped and packed
    •    1 Tbsp capers
    •    ¼ tsp anchovy paste


    •    Herb-Rubbed Pork Loin
    •    Italian Salsa Verde
    •    2 slices bread
    •    mayonnaise
    •    bacon
    •    lettuce
    •    tomato
    •    salt and pepper


Herb-Rubbed Pork Loin (2-3 servings)

  1. Combine and grind all dry spices.
  2. Add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
  3. Mix by hand or with food processor. Rub mixture into surface of pork loin. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!). Remove from fridge when ready to cook.
  4. Heat oven to 375°F (190ºC). While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil and once heated, sear each side of the pork loin until browned (about 2 minutes per side).
  5. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145ºF (63ºC) (this can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
  6. Allow pork to rest for 10 minutes before cutting. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

Italian Salsa Verde

  1. Combine all ingredients (except olive oil) in a food processor. Process until mixed and finely chopped.
  2. Add olive oil, process until mixed. Taste, add more salt,pepper or lemon juice if desired.

Sandwich: Spread mayo on each slice of bread. Slice and spread pork loin on sandwich. Drizzle with about a tablespoon of salsa verde. Layer your bacon, lettuce, tomato, add salt and pepper, top your sandwich and enjoy!

This great family recipe is thanks to Food Network Recipes at


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