PORK LOIN & COLLARD recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Velvet Pig›Pork Loin & Collard Recipe

Pork Loin & Collard Recipe

Inspired by Velvet Pig
Time2h
Serves4

ITALIAN ROASTED PORK LOIN, COLLARDS, HAVARTI, SUN DRIED TOMATO AOLI, ON TOASTED RYE

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Pork Loin

Preheat your oven to 375°F (190°C). Season the pork loin with salt, black pepper, and olive oil. Place it in a roasting pan and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C). Let it rest before slicing.

2

Cook the Collards

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the collard greens and cook until wilted, about 5-7 minutes. Season with salt and pepper to taste.

3

Make the Sun-Dried Tomato Aioli

In a mixing bowl, combine mayonnaise, chopped sun-dried tomatoes, lemon juice, and a pinch of salt. Mix until well combined.

4

Assemble the Sandwich

Toast the rye bread slices. Layer the sliced pork loin, collard greens, and Havarti cheese on half of the slices. Spread the sun-dried tomato aioli on the other half and close the sandwiches.

5

Serve

Serve the sandwiches warm, cut in half, and enjoy!