Rosy slices of roast pork loin are juicy and succulent if you treat the lean cut with care. Remove it from the oven when the internal temperature is 135 degrees, then let it rest so the juices flow back into the meat and the temperature ticks up a few degrees. In this preparation, apricot jam and Dijon mustard lend sweetness and spice to the roast, which is wrapped in prosciutto to add another layer of flavor and a thin, crispy crust. Serve with roast fingerlings.
An open-faced croque-monsieur (croque means crunch) gives the pork a second chance to shine in this French classic, which is essentially a fancy grilled cheese sandwich. Butter some country-style bread, layer it with pork and bechamel sauce, top with Gruyere, and bake until brown and bubbly. You can gild the sandwiches with fried eggs on top if you’d like to make monsieur’s lady friend, croque-madame.
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(For pork roast, potatoes, sandwiches)
1 boneless pork loin roast (2½ pounds)
4 ounces thinly sliced prosciutto
4 ounces Gruyere cheese
¼ cup freshly grated Parmesan
1 stick unsalted butter
1⅓ cups milk
4 large slices country-style bread
1½ pounds fingerling potatoes
1 small shallot
Few sprigs fresh rosemary
Salt and pepper
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
4 tablespoons apricot jam
¾ cup unsalted chicken stock
4 tablespoons flour
Pinch of nutmeg
Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.