Philadephia Roast Pork Sandwich

4 pounds Boneless roast pork loin

4 teaspoons Diamond Crystal Kosher salt OR HALF the amount of table salt (ie, 2 teaspoons total) OR 33% less if using Morton kosher salt (ie, about 2 ⅔ teaspoons total); suggested use is 1 teaspoon Diamond Crystal kosher salt per pound of pork roast) SEE NOTE for conversions

2 teaspoons Black pepper up to 3 teaspoons

½ cup Fresh rosemary large handful chopped (can use 2 to 3 TB dried in a pinch)

½ cup Fresh parsley large handful chopped (can use 2 to 3 TB dried in a pinch)

½ cup Fresh sage large handful chopped (can use 2 to 3 TB dried in a pinch)

8 cloves Garlic

¼ cup Olive oil

subheading: To roast the meat:

1 cup ( 128 g) carrots sliced or use baby carrots

1 large ( 1 large ) onion cut into chunks

2 ribs ( 2 ribs) celery chopped

1 cup white wine

subheading: For the au jus:

Pan drippings strained

1 cup ( 240 g) Chicken stock more if braising or using slow cooker to cook

subheading: To assemble/serve the sandwiches:

Sharp provolone , 2 slices per sandwich

Loose rolls or baguette portions , 1 per person

roasted peppers or long hots (or both!)

Directions at feelingfoodish.com

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