Sandwich of the Week: Southernaire Market’s Smoked Pork Loin Sandwich
Southernaire Market, in the Pinnacle Building on the corner of Second Avenue and Demonbreun Street, is bringing a New Orleans-style neighborhood market to downtown Nashville. Run by TomKats Hospitality, the same restaurant group that brought us Southern Steak & Oyster, Acme Feed & Seed, and Saffire, it’s an ideal spot to grab dinner ingredients, artisanal products, and six-packs of local beers, as well as ready-made entrées, salads, and sandwiches. One of their top-selling sandwiches is the smoked pork loin sandwich with avocado, roasted tomatoes, arugula, and chipotle mayo. TomKats executive chef Matt Farley told us how the sandwich comes together.
“Before smoking the pork, we brine it in an orange juice-based brine with rosemary and juniper,” he explained. “Then we typically smoke it for about an hour and a half to two hours minimum. For the bread we use the local bakery Charpier's; it's a white hoagie roll. The tomatoes are sliced thick and oven-roasted with salt, pepper, and fresh thyme at 250 degrees F for 2 1/2 hours. The chipotle aïoli is made in house with chipotles, lime juice, cilantro, salt and pepper.”
The pork loin is brined in the same mixture that’s used for the pork chops at Southern Steak & Oyster, and the spice and fresh product kick it up even further. “We see repeat customers ordering the sandwich daily,” Farley added.
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