• 1 lb pork tenderloin, cooked
• 2 tbsp butter
• 3 apple(s), peeled
• 4 sprig(s) fresh thyme, chopped
• 2 tbsp brown sugar
• 4 tbsp cider vinegar, divided
• 4 large english muffins
• 8 slice(s) cheddar cheese, aged white
• 2 tbsp honey
• 3 tbsp olive oil
• 2 cup(s) lettuce spring mix
|  | 1. Slice and chunk leftover pork tenderloins and set aside.
2. Heat a skillet over med-heat with butter. Add the sliced apples, thyme, brown sugar and 2 tbsp. cider vinegar. Cook for 5 - 7 minutes, stirring often.
3. Add the chunked pork and toss to combine until pork is slightly heated. While the apples are cooking, toast up the English muffins until golden and spread on a little butter.
4. Spoon the pork / apple mixture over the toasted muffin halves. Top with a slice of cheddar. Transfer to the oven or broiler for a few minutes to melt the cheese.
5. While the cheese is melting, combine the remaining cider vinegar with the honey in the bottom of a salad bowl. Add olive oil, whisking to combine. Season with salt and pepper and add the mixed greens, tossing to coat. Serve along side the pork sammies. |
