Smoked Pork Loin Croque Madame

Are you team Croque Monsieur or Croque Madame? You know I love my sunny side up eggs, so I’m going to have to go with team Croque Madame. Your standard Croque Madame has ham, gruyere cheese and bechamel sauce, all topped with a sunny side up or poached egg. Since I was using my Alchemy grill and cooking outside to make this recipe, I decided to switch it up a bit. Instead of using traditional ham, I smoked pork loin in the lower smoker compartment of the Alchemy and then seared it on the plancha for a beautiful, caramelized exterior. I seasoned my pork loin with a bit of canola oil, Alchemy Green Rub (stay tuned) and a mix of grainy Dijon mustard and honey. 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. Keep reading to find out how to make my Smoked Pork Loin Croque Madame or jump to the full recipe.

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 smoked pork loin then pour your gruyere-sage bechamel sauce over your pork.

Place your sunny egg on top, garnish with finely chopped fresh chives and cracked pepper.

And now for the full recipe...

Smoked Pork Loin Croque Madame

Makes 1 open-face sandwich

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients:

1 lb pork loin

2 tsp canola oil

Alchemy Green Rub

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

Sourdough bread

1 Egg

1 tsp chives, finely chopped

Cracked pepper

How to Make It:

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.

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