Grilled Cilantro-Lime Pork Loin Sandwiches With Coleslaw

Adapted from recipe made by Curtis Stone on NBC Today Show. Preparation time includes time to marinate the pork. Sriracha hot sauce is a thicker hot sauce as opposed to Tabasco sauce. You can find it in the Asian section of most large grocery stores. Note: I have made these sandwiches a few times and you can also you boneless pork chops, fat removed and each boneless chop cut into several super thin fillets. Once filleted, use a meat mallet to tenderize each fillet and to flatten further.

• Ready In: 4 hrs 10 mins
• 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

1. To marinate the pork:
2. 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).
3. 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.
4. To prepare the sandwiches:
5. 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).
6. Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
7. 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.