Notes: I didn’t have to leave the house for this one. Holy Jesus. I see your “ham” and raise you a quarter pound of deli-sliced cooked pork tenderloin. Combined on super-sharp rye with swiss and dijon mustard, then grilled in butter and pressed with a cast iron skillet.
About the Author: Malcolm Bedell
My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
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I can actually do this one here you know. And I will. Tomorrow.
I can see why you would think that, because hey, pork tenderloin. But there is something special about it being treated as just another sliced lunchmeat, that I’m not sure will come across without a slicer.
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