When Leftovers Attack!

Remember the rolled pork dish from the other day? Well, sometimes when leftovers can be turned into something else (and it works out) it makes me pretty happy. We took the pork, sliced it thinly and put it in a sandwich with a sauce I whipped up on the fly. The cool thing about the pork is it was very easy to cut after having been in the fridge overnight. Even the stuffing stayed in the slices. Anyhow, here's how we did it:

Porchetta Pork Sandwiches with a Marsala and Rosemary Sauce

Slices of pork from the other night
Some ciabatta bread, cut in half, drizzled with olive oil and toasted in the oven
1 tablespoon butter
1 tablespoon flour
1 heaping tablespoon of freshly chopped rosemary
1 cup chicken stock
1/2 cup Marsala (or Madeira)
Salt and pepper

Preheat the broiler. Slice the pork thinly and set aside, keeping the stuffing intact. Cut the bread in half and drizzle with olive oil. Stick under the broiler for a few minutes until toasty. Put the pork slices on the same baking tray you just used to toast the bread and set aside.

Heat a small saucepan under medium heat. Add the butter and wait for it to melt and start foaming. When the butter is foaming, add the flour and stir in thoroughly, making a roux. Stir constantly for a few minutes to cook out any floury taste and let the roux thicken and darken a bit.

Add the rosemary and stir through. Immediately add the chicken stock and bring to a boil. Boil until the liquid reduces by half and becomes thicker in the process. Add the Marsala and continue to cook down until the sauce has reached the desired consistency, thickened but not gloopy. Take off the heat, season with salt and pepper.

Put the tray with the pork in the oven for a little bit to heat through, about a minute or so. Pull the baking sheet out and assemble the sandwiches, pouring the sauce over the pork. Extra sauce can be used for dipping. Dig in.