Pork sandwich with bearnaise

  • 1 hour and 50 minutes
  • 4 persons
Rated 4 out of 5


  • Pork roast:
  • 1 medium pork roast
  • 8-10 whole peppercorns
  • 4-5 whole cloves
  • 2 tbsp. flake salt
  • In addition:
  • 4 medium apples
  • 1 tbsp. tarragon vinegar
  • Or
  • 1 tbsp. apple cider vinegar
  • 4 sprigs tarragon
  • 4-8 brioche buns, depending on size and appetite
  • 1 glass Svansø Organic bearnaise sauce


1. Turn on the oven to 180°C convection.

2. Score the pork roast so that there is proper air between the rinds.

3. Sprinkle with salt flakes and rub well between the rinds. Put peppercorns and cloves in between.

4. Give the roast about 75-80 minutes.

5. Let the roast rest for at least 20 minutes. If you have problems getting the rind crispy, give it a little grill before serving.

6. Cut the apples into thin slices and marinate them with tarragon vinegar or apple cider vinegar.

7. Pick the tarragon and toss with the apples just before serving.

8. Cook the buns as recommended on the packet, or if you prefer, toast them in a frying pan for about 2-3 minutes, cut side down, over a medium heat.

9. Heat the bearnaise in a pan for a few minutes, stirring constantly.

10. Assemble the pork sandwiches by spreading a little bearnaise on the bottom. Then put the apple mixture on a few slices of pork roast and finish with more warm bearnaise sauce and put the top bun on.

Product in the recipe


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