Open Faced Smoked Pork Breakfast Sandwich

Open Faced Smoked Pork Breakfast Sandwich

This was actually my brunch last weekend. I took the photo as part of the shoot for my recipe for Smokin' Summer Spice Dry Rub but I didn't use it in that recipe post. When I got up this morning, I started craving the same brunch that I had last weekend and thought, "That was so delicious, I really should post it." So here it is. It's more of a composition of elements that have appeared here before but what a delicious combination it is. Although it is very delicious as a dinner or on sandwiches, it really is worth making the smoked pork tenderloin just to enjoy it in this very satisfyingbrunch dish.

Serves 4

1 pound smoked pork loin ( find that recipe here) 
4-8 poached, fried or scrambled eggs (1 or 2 per person)
Spicy Tomato Compote (recipe below)  
4 thick slices of crusty bread 

I like to butter both sides of the bread and fry it like you would a grilled cheese sandwich but you can just toast it if you like.

Thinly slice the pork tenderloin and quickly fry it in a non-stick pan. You are not trying to brown it, just fry it for a minute or so to warm it through. You don't want to dry it out.

Place slices of the fried tenderloin on the bread and top with the eggs and Spicy Tomato Compote.

Spicy Tomato Compote

• 2 tbsp olive oil 
• 4 large ripe tomatoes diced
• 1 tbsp brown sugar
• 3 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce (or to taste. Chili flakes can be substituted.)
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.