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

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
marinate:
6 hrs 40 mins
Yield:
6 sandwiches
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; total fat 8g; saturated fat 2g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 65mg; sodium 902mg; potassium 922mg; carbohydrates 64g; fiber 3g; sugar 28g; protein 30g; trans fatty acidg; vitamin a 1970IU; vitamin c 10mg; thiamin 1mg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 94mcg; vitamin b12mcg; calcium 173mg; iron 4mg.

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