Whisk together sun-dried tomato pesto and mayonnaise then reserve.
Toss lettuce with olive oil and vinegar then reserve.
Pound out 4 oz portions of pork loin.
Whisk water and egg to make egg wash.
Heat butter flavored oil in sauté pan over medium heat. Add spinach, garlic, salt, and pepper. Cook for 1-2 minutes. Pour in wine and reduce au sec. Reserve for service.
Dip pounded pork in egg wash then dredge in breading. Shake off excess breading.
Remove baskets form fryer and drop in breaded pork. Cook for 2-3 minutes until golden brown and the internal temperature reaches 145°F.
Portion spinach on top of fried pork then top with provolone cheese blend and melt cheese under salamander or in convection oven.
Spread sun-dried tomato mayonnaise on bun. Then place shredded lettuce on bottom of bun topped with sliced tomato.
Top with crispy pork with spinach and cheese blanket then top with sliced banana peppers and serve.
Ingredients
2 ea Heritage Ovens® Bun(s), Brioche, toasted
2 ea Allegiance® Pork loin, boneless, cut into 4 oz. slices
