Sink Your Teeth into Comfort Food with Barbeque Roast Pork Loin Sandwiches and Apple Celeriac Remoulade

Are you craving a meal that satisfies both heart and palate? Look no further than our Barbeque Roast Pork Loin Sandwiches and Apple Celeriac Remoulade. Imagine sinking your teeth into tender roasted pork coated in our favourite rich and flavourful barbeque sauce, topped with a zesty apple and celeriac remoulade, this is comfort food at its indulgent, messy best. We like to pair it with our chunky triple-cooked chips and quick fennel-pickled red onions, and you have a crowd pleaser that your friends and family will rave about.

Barbeque Roast Pork Loin Sandwiches and Apple Celeriac Remoulade - The Recipe

The Perfect Pork Loin

To kick things off, you’ll need a quality pork loin. This cut is perfect for roasting, keeping your meat juicy and tender when prepared correctly. A well-cooked pork loin can yield about 2-3 servings per pound, making it great for gatherings.

Ingredients for the Pork Loin

• Pork Loin (about 1.5 kg)

• Garlic Sea Salt

• Crushed Fennel Seeds

  
  

Start by taking the pork loin roast out of the fridge about 30 minutes before cooking. Allowing the meat to come to room temperature ensures even cooking.

Preheat your oven to 220°C (428°F). A high initial temperature helps develop a stunning crust.

Generously season the pork loin with garlic sea salt and crushed fennel seeds. This straightforward seasoning enhances the pork's natural flavours, providing a flavourful base for your sandwich.

Cooking the Pork Loin

Place the seasoned pork loin in a roasting pan and after 15 minutes reduce the temperature of the oven to Preheat your oven to 180°C (350°F) and continue to roast for 1 hour 1 hour, or until the internal temperature hits 70°C (160°F). After cooking, let it rest for 10-15 minutes. This critical step allows the juices to redistribute, ensuring every bite remains succulent and bursting with flavour.

Homemade Barbecue Sauce

No BBQ roast pork loin sandwich is complete without a delicious barbecue sauce. Making your own gives you the freedom to create the perfect blend of sweetness and spice.

Ingredients for the Barbecue Sauce

• Olive oil

• 2 red onions, roughly chopped

• 2 cooking apples, cored, peeled, and chopped

• 4 garlic cloves, finely chopped

• 2 sprigs of rosemary

• 150g soft dark brown sugar

• 1 tablespoon smoked paprika

• 1 tablespoon English mustard powder

• 1 teaspoon salt

• 2 tablespoons black treacle

• 50 ml Worcestershire sauce

• 50 ml dark soy sauce

• 100 ml apple juice

• 1 tin of tomatoes

  
  

Making the Barbecue Sauce

In a large saucepan, heat a splash of olive oil over medium heat. Add the chopped red onions and cook until soft and translucent. Next, toss in the chopped apples, garlic, and rosemary; sauté for an additional 5 minutes.

Then, stir in the remaining ingredients: dark brown sugar, smoked paprika, mustard powder, salt, black treacle, Worcestershire sauce, dark soy sauce, apple juice, and the tin of tomatoes. Bring the mixture to a simmer and let it cook for about 30 minutes, stirring occasionally. Aim for a rich, thick consistency that packs a flavour punch.

Apple and Celeriac Remoulade

Complementing the smoky flavours of the pork is a fresh and tangy remoulade. This vibrant addition will elevate your sandwich.

Ingredients for the Apple & Celeriac Remoulade

• 1/2 celeriac, peeled and sliced into matchsticks

• 1 red eating apple, sliced or grated into matchsticks

• Juice of 1 lemon

• 6 tablespoons mayonnaise

• 1 tablespoon Dijon mustard

• Pinch of sugar

• Salt and freshly ground black pepper

• 2 teaspoons chives, chopped

  
  

Preparing the Remoulade

In a large bowl, combine the celeriac and apple matchsticks. Drizzle with lemon juice to inhibit browning. In a separate bowl, blend mayonnaise, Dijon mustard, and a touch of lemon juice. Season with a pinch of sugar, salt, and pepper.

Fold the mayonnaise mixture into the celeriac and apple, ensuring everything is well-coated. Sprinkle with chopped chives for a fresh finish.

Assembling the Sandwich

With your tender pork loin, homemade barbecue sauce, and refreshing remoulade ready, it’s time to build your ambitious sandwich.

Choosing the Right Bread

Select a sturdy bread that can handle the juicy pork and barbecue sauce. For a delightful crunch, opt for a crusty baguette or a soft brioche bun. Lightly toast the bread to enhance its texture.

Layering the Ingredients

Begin by placing a generous amount of sliced pork loin on the bottom half of your bread. Drizzle with your homemade barbecue sauce, allowing it to seep into the meat. Add a hearty spoonful of apple and celeriac remoulade, providing a crunch that balances the flavours wonderfully.

Serving Suggestions

To elevate your meal further, pair your BBQ roast pork loin sandwich with chunky triple-cooked chips and quick fennel-pickled red onions. These crispy chips create a satisfying crunch, while the tangy pickled onions contrast beautifully with the rich pork. Recipe available in the Autumn section of our website.