1 Cup Green Cabbage shredded
1/2 Cup Carrots shredded
1 1/2 Tbs Apple Cider Vinegar
1/2 tsp Dijon Mustard
1/2 tsp Dried Basil
1/2 tsp Sugar
1/2 Tbsp Olive Oil
Salt and Pepper to taste
Pork Roast
3 Cloves Garlic diced
3 Tbsp Olive Oil
3 ribs of celery
1 Pork Tender Loin about 2 pounds
Peppercorn Sauce
1/2 Tbsp Butter
1 Shallot finely diced
1 Clove Garlic finely diced
1/2 Tbsp Black Peppercorns Crushed
1/2 tsp Worcestershire
1/4 Cup Beef Stock
1/2 Cup Heavy Cream
salt to taste
4 linguisia sausages
4 pieces Pita Bread / naan
Make Slaw a day ahead
Mix cabbage, carrot, vinegar, mustard, basil, sugar, olive oil, and salt and pepper.
Refrigerate until ready to assemble.
Roast Pork earlier in the day / a day ahead.
Combine 3 Tbsp olive oil & 3 cloves minced garlic
Brush pork loin with olive and garlic mixture until well coated
arrange celery ribs on bottom of baking dish and place pork on top.
Bake at 350 degrees for about 25 minutes per pound of pork
Remove, let cool completely, then slice, about 1/4 inch thick
Refrigerate until ready to assemble.
Peppercorn Sauce
Melt butter over medium heat in a medium frying pan. Add shallots and cook until fragrant and translucent, about 3 minutes.
Add in garlic and peppercorns and cook until fragrant and the edges of the garlic begin to lightly brown, about 1 – 2 minutes.
Add in Worcestershire and beef stock and stir to fully combine, making sure you scrape down the bottom of the pan to prevent sticking.
Pour in heavy cream and add salt to taste.
Bring mixture to a boil and then reduce the heat so the mixture is at a simmer.
Cook about 10 minutes, stirring frequently until the mixture thickens. It should coat the back of a spoon.
Remove from heat and set aside until ready to assemble.
Pork Sausages
Cook sausages according to directions on the package.
Assembly
Toast bread.
Place 3-4 slices of the roasted pork in the middle of the pita bread.
Place sausage on top of roast pork.
Add about 1/3 of a cup of slaw on top of the sausage.
Top with a generous drizzle of the peppercorn sauce.
Notes
