Perfect Pork French Dip Sandwich Recipe | Mythical Kitchen

Thanks to National Pork Board for supporting today’s video clip! Make certain to go to to learn how you can incorporate pork into your diet.

Today, Mythical Chef Josh is making chocolate coffee french dip pork. Make it yourself with the recipe below! MK #011

Note that today’s content was filmed beforehand of the US outbreak of COVID-19. Please excuse any reference that is no longer accurate or seemingly disrespectful or unhealthy due to general effects of the COVID-19 pandemic.

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Time Stamps
Roast – 0:44
Onions and Aus Jus – 3:14
Assemble – 6:08

Step 1: Roast the pork loin
* 3 lbs whole pork loin roast
* 1 tbsp salt
* 1 ½ Tbsp sugar
* 2 tsp chili powder
* 2 tsp cocoa Powder
* 2 tsp instant espresso powder
* 1 tsp black pepper
* 2 carrots
* 1 onion
* 2 stalks celery

1) Mix all the spices in a bowl then coat the pork loin in 3 Tbsp of the rub.
2) Rough dice your carrots, onions, and celery, then lay down as an even base on a cast iron pan. Place the pork loin on top of the bed of vegetables and roast at 400 degrees for 50 minutes, or until the internal temperature reads 125 degrees.
3) Remove and let rest for 15 minutes, checking the temperature again to ensure that the meat has reached 145 degrees.

* Small mixing bowl
* Tiny whisk
* Cutting board
* Chef’s knife
* Large cast iron pan
* Meat thermometer

Step 2: Make the caramelized onions and au jus
* 2 white onions
* 8 ounces cremini mushrooms
* 2 Tbsp butter
* 1 tsp + 2 tsp cocoa coffee rub
* 1 Roasting pan full of vegetables
* 3 cups pork stock

1) Heat butter on high in a large sautee pan until melted then add onions and mushrooms. Sautee for 5 minutes until slightly translucent, then add 1 tsp spice mixture and continue to sautee for 20 minutes, until dark and caramelized.
2) Heat the pan of vegetables on high then add your pork stock and additional 2 tsp of spice mixture and stir with a wooden spoon to get all the tasty bits off the bottom of the pan. Reduce for 5 minutes, remove from the heat, add half & half, then strain into a large mixing bowl and then add back into your pan. Keep the jus heating on low to finish the pork.

* Cutting board
* Chef’s knife
* Medium sauce pot
* 2x Wooden spoon
* Strainer
* Large mixing bowl

Step 3: Assemble the sandwich
* 1 roasted pork loin
* 1 portion caramelized onions
* 1 bowl pork au jus
* 4 slices swiss cheese
* 2 French rolls

1) Preheat your broiler on low setting
2) Use a sharp knife to slice your pork loin as thin as humanly possible.
3) Slice your french rolls in half then add two slices of swiss cheese to one of the layers of bread. Pop under the broiler for 1 minute to melt the cheese and toast the bread.
4) Add a shmear of caramelized onions to the other side of the roll then use tongs to dip the pork in the warm just and add it to your sandwich. Serve with a side of jus.

* Cutting board
* Chef’s knife
* Small baking sheet
* Tongs


  1. imagine getting sponsored by meat

    what a life

  2. Sulliver Vittles

    This is the normalest thing he has ever made, I think.

  3. I’d love to see you guys turn how to temp all meats into something interesting, funny and knowledgeable… Idk just an idea I’d honestly live to know which is the best temp for what meat of that makes sense? 😂

  4. Josh is such an elite human

  5. Taylor S. Miller

    It was a nice surprise seeing the bosses as the test subjects this time haha

  6. Rep. of Antarctica

    For those confused, the National Pork Board is a USA commodity program funded by our Department of Agriculture (& pork producers themselves) & its sole purpose is to research, subsidize & market the pork industry. They’re the guys behind the “Pork. The other white meat.” slogan. There are similar commodity programs that made other slogans we all know, namely “Got Milk?” “Beef: It’s What’s for Dinner” & “The Incredible, Edible Egg.”

  7. Rich people still act dirty.

  8. I do have misophonia but I don’t think any noise you make could annoy me, Josh.

  9. I love u man but you said gif jif and thats simply unacceptable

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