• Slice pork loin in ¾-inch to 1-inch slices.
• Heat a saute pan over medium heat, add 1 Tablespoon canola oil.
• Add pork cutlets to the prepared pan. Don't overload the pan. Sear one side, for about 3-4 minutes.
• Flip pork cutlets and finish cooking. Internal temperature should be 145 degrees. Once done, set pork aside to rest.
• If needed, add another Tablespoon of canola oil. Add in the diced shallots.
• Saute shallots about 1 minute.
• Add in sun-dried tomatoes and spinach. Stir and cook spinach another minute or two
• Assemble sandwich, spread some of the mayo/mustard spread on both sides of bread.
• Top with sauteed spinach, then top with pork cutlet.

Mayonnaise/Mustard Spread

• Combine the mayonnaise and stone ground mustard into a small bowl. Set aside.