A new take on the croque madame. Smoked pork loin with gruyere and sage béchamel sauce, sourdough bread, sunny side up egg and chopped chives.
Smoked Pork Loin Croque Madame
Rated 5.0 stars by 1 users
1 open-faced sandwich
Your standard Croque Madame has ham, gruyere cheese and bechamel sauce, all topped with a sunny side up or poached egg. Instead of using traditional ham, this recipe uses smoked pork loin, made in the lower smoker compartment of the Alchemy and then seared on the plancha for a beautiful, caramelized exterior. The smoked pork loin was so juicy and tender, piled high on toasted sourdough bread, smothered in creamy gruyere and sage bechamel sauce, topped with a sunny egg, fresh chives and cracked pepper. This dish is great for brunch, lunch, dinner or really any time and is sure to be part of your recipe rotation.
Chef Matt Basile
1 lb pork loin
2 tsp canola oil
Alchemy Green Rub (coming soon)
4 tbsp grainy Dijon mustard, divided
1 tbsp honey
½ cup butter
2 tbsp flour
½ cup 2% milk
1 cup gruyere, shredded
2 tbsp sage, finely chopped
2 tbsp onions, finely chopped
1 tsp chives, finely chopped
Preheat your smoker to 275F.
Drizzle your pork loin with canola oil and season with Alchemy Green Rub on all sides. In a bowl, mix together 2 tbsps of the grainy dijon mustard and 1 tbsp honey. Spread a layer of the honey mustard mix all over your pork and place in the smoker. Smoke the pork loin for about an hour, or until the internal temperature reaches 145F.
Finely chop 2 tbsp onions and 2 tbsp fresh sage. Grate about one cup of gruyere cheese. To make your bechamel, in a cast iron pan on the plancha, add your butter and let it melt, add in your onions and sage and mix. Sprinkle in your flour and mix. Pour in your milk slowly and stir, add in your cheese and mix, until melted.
Remove your pork loin from the smoker and sear on the plancha about 1-2 minutes each side.
Place your two slices of sourdough bread on the plancha to toast. Crack an egg on the plancha and cook sunny side up. Finely chop the fresh chives.
Remove your pork loin from the plancha once nicely seared and then thinly slice.
To build your croque madame, place your sourdough bread on a plate and spread on a layer of grainy Dijon mustard. Pile on your sliced pork loin then pour your bechamel sauce over your pork. Place your sunny egg on top, garnish with finely chopped fresh chives and cracked pepper.