Now, what kind of Pastor would I be if I didn’t like food? In Philadelphia, there is a famous eating place called “Tony Luke’s.” They have the best pork sandwiches I have ever eaten. I worked with a man named Tom who, not to be outdone, set out to duplicate or even exceed that special taste found at “Tony Luke’s.” Below is the recipe that he developed. I will not mention that he went dumpster diving in Tony Luke’s dumpster to find out some of their ingredients. You be the judge!

Pork Sandwiches


2-3 lb Pork Tenderloin
1 cup chicken bouillon
3 tbsp. minced garlic
Old Bay seasoning
1- Onion
Tony Chachere’s Creole Seasoning
Sharp provolone cheese
Hoagie rolls


Place pork in a container with a lid so that it can be marinated for 24 hours.
Pour the chicken bouillon over pork.
Sprinkle with Old Bay seasoning
Sprinkle with Tony Chachere’s Creole seasoning or use the hot sauce of your choice.
Salt and pepper to taste
Add 3 tablespoons of minced garlic or fresh chopped garlic
Dice onion and sprinkle over pork.
Marinate in the refrigerator for 24 hours.

Cook at 350 degrees for one and a half hours in a cooking bag or completely enclosed in aluminum foil.

Cool and then refrigerate for 24 hours in the cooking bag or foil with the juice.

Strain broth and save.
Slice pork as thin as possible.

To prepare, cook pork slices in a frying pan with the saved broth. Grate and melt sharp provolone cheese over slices and place in a roll. You can make light gravy with the broth after cooking to put on the pork sandwich.