Cider-molasses marinade perks up slices of grilled pork loin in this sizable sandwich.

Source: Midwest Living


Recipe Summary

30 mins
6 hrs 40 mins
7 hrs 10 mins
6 sandwiches


Ingredient Checklist


Instructions Checklist
  • Trim fat from chops; place in a resealable bag or covered dish and set aside. For marinade: In a medium bowl, combine apple cider, molasses, vinegar, soy sauce, mustard, ginger, hot pepper sauce and salt. Pour marinade over chops and turn meat to coat. Chill for 6 to 24 hours, turning occasionally. Drain pork, discarding marinade.

  • Place chops on the rack of a gas or charcoal grill directly over medium heat. Cover and grill for 7 to 9 minutes or until done (145°). During the last 1 to 2 minutes of grilling, open the buns and place them cut-side down on the rack to lightly toast. Remove pork and buns. Cover chops and let stand 3 minutes before slicing on a slight bias.

  • To assemble sandwiches, spread buns with mayonnaise. Line bottom of buns with leaf lettuce; top with sliced pork, onion, tomato and bun tops.

Nutrition Facts

457 calories; fat 8g; cholesterol 65mg; saturated fat 2g; carbohydrates 64g; mono fat 2g; poly fat 2g; insoluble fiber 3g; sugars 28g; protein 30g; vitamin a 1970.4IU; vitamin c 10.3mg; thiamin 0.9mg; riboflavin 0.4mg; niacin equivalents 11.3mg; vitamin b6 0.9mg; folate 94mcg; vitamin b12 0.5mcg; sodium 902mg; potassium 922mg; calcium 173mg; iron 4mg.