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




  • 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; 8 g total fat; 65 mg cholesterol; 902 mg sodium. 64 g carbohydrates; 30 g protein;