Grilled Cilantro-Lime Pork Loin Sandwiches With Coleslaw
photo by Lavender Lynn
- Ready In:
- 4hrs 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Marinade
- 1 1⁄4 cups packed fresh cilantro leaves
- 3⁄4 cup packed golden brown sugar
- 1⁄2 cup soy sauce
- 3 large shallots, diced
- 5 garlic cloves, peeled
- 1 tablespoon freshly grated lime zest (1-3 limes depending on size)
- 1⁄4 cup freshly squeezed lime juice (1-3 limes depending on size & juiciness)
- 1 teaspoon hot sauce (Sriracha Thai hot sauce is recommended)
- 1 cup olive oil
-
Pork
- 1 1⁄2 cups cilantro lime marinade (half of recipe above)
- 2 lbs boneless pork loin, fat removed
-
For sandwiches
- 1⁄4 cup butter, at room temperature
- 4 sandwich buns, split (poppy seed, onion or kaiser rolls, use buns or rolls fresh from the bakery)
- 1 1⁄2 cups cilantro lime marinade (remaining half from recipe above)
- Coleslaw (use your favorite recipe that will complement the flavor of the cilantro-lime pork)
directions
-
To marinate the pork:
- Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and hot sauce in a food processor until nearly smooth. With the machine running, gradually blend in the oil. (Makes 3 1/2 cups; use half for marinade and reserve other half for prepared sandwiches).
- Cut the pork loin crosswise into 1/3-inch-thick slices (about 20 slices total). Place the sliced pork loin in a large resealable plastic bag. Add 1 1/2 cups of the marinade and turn the pork slices to coat it all over with the marinade. Twist bag to remove air then seal the bag and refrigerate for 4 hours. Cover the remaining marinade separately and refrigerate.
-
To prepare the sandwiches:
- Prepare the barbecue for medium-high heat. Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1/2 minutes per side. Discard the used marinade. Transfer the pork slices to a large clean platter (do not pile up the slices too much or they will overcook).
- Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
- Pile the pork slices (about 5 slices per bun) on the bun bottoms. Drizzle a spoonful of the remaining unused marinade over the pork. Top with the coleslaw then the bun tops and serve immediately.
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Reviews
-
I made this for a bbq party that we had at our house. HUGE hit. Everyone was raving. The only thing I did different from the recipe was I just marinaded and bbq'd the pork loin whole instead of cutting it into 20 pieces and bbq-ing little medallions of pork. So we cooked it up whole and then sliced it and topped with the marinade sauce and my own non-creamy cole slaw. DELICIOUS.
RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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