Prep Time:
20 Minutes
Cook Time:
3-4 Hours to marinade, then 15 Minutes to put it all together
Serves:
4 Servings
About the Recipe
Karen's favorite sandwich, with a breakfasty twist. You've got to plan a little bit ahead for this one, as you'll want to marinade the pork tenderloin at least a few hours or overnight. When it's time to pull it together for breakfast, get all of the elements smartly organized and within easy reach, then go for it!
Ingredients
1 small pork tenderloin (about 1 ½ pounds)
4 slices thick-cut bacon
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 tablespoon olive oil
4 large eggs
4 English muffins, lightly toasted
16 slices bread & butter pickles
4 slices of good Swiss cheese
Marinade Ingredients
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
Preparation
Combine all the marinade ingredients, and marinate the pork tenderloin for 3-4 hours. Heat up a cast iron pan, then cook the pork until it is nicely browned on all sides and a meat thermometer reads about 145 degrees. Remove the tenderloin to a chopping board, cover it, and let it rest for several minutes. Once it’s fairly cool, slice thinly.
Cook the bacon your favorite way (we like to bake it at 350 degrees until crispy). Remove, drain off the grease, and cut each piece in half or thirds.
Mix mustard and mayo, and set aside.
Fry the eggs…