Grilled Cilantro-Lime Pork Loin Sandwiches With Coleslaw

Recipe by swissms
READY IN: 4hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Marinade
  • 1 14
  • 34
    cup packed golden brown sugar
  • 12
  • 3
    large shallots, diced
  • 5
    garlic cloves, peeled
  • 1
    tablespoon freshly grated lime zest (1-3 limes depending on size)
  • 14
    cup freshly squeezed lime juice (1-3 limes depending on size & juiciness)
  • 1
    teaspoon hot sauce (Sriracha Thai hot sauce is recommended)
  • 1
  • Pork
  • 1 12
    cups cilantro lime marinade (half of recipe above)
  • 2
    lbs boneless pork loin, fat removed
  • For sandwiches
  • 14
    cup butter, at room temperature
  • 4
    sandwich buns, split (poppy seed, onion or kaiser rolls, use buns or rolls fresh from the bakery)
  • 1 12
    cups cilantro lime marinade (remaining half from recipe above)
  • Coleslaw (use your favorite recipe that will complement the flavor of the cilantro-lime pork)
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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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