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.
Provided by swissms
Categories Lunch/Snacks
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 1294.5, Fat 96, SaturatedFat 25.1, Cholesterol 173.4, Sodium 2476.4, Carbohydrate 55.2, Fiber 1.5, Sugar 30, Protein 53.6
GRILLED PORK TENDERLOIN AL PASTOR WITH AVOCADO CREMA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Add the pineapple juice, achiote paste, chipotles, garlic and 1 1/2 teaspoons salt to a food processor and puree until uniform. Reserve about 1/2 cup of the marinade for glazing. Put the remaining marinade and the pork in a resealable plastic bag and marinate for 2 hours in the fridge, rotating if necessary halfway through.
- Heat a grill to high heat; clean and oil the grill grates.
- Thread the onion rounds on the skewers, drizzle with oil and season with salt and pepper. Grill the onions, developing a deep char on each side, about 10 minutes per side. Set aside to cool.
- Lightly season the tenderloins once more, then grill on all 4 sides, frequently basting with the reserved marinade, until golden brown and the internal temperature registers 145 degrees F, 8 to 10 minutes per side. Transfer to a plate, tent loosely with foil and rest for 5 minutes.
- Mince the cooled onions and season again. Slice the pork and serve with a dollop of Avocado Crema and garnished with chopped cilantro and charred onions.
- Put the cilantro, Mexican cream, avocado and lime zest and juice in a food processor and run until smooth. Season with salt and pepper. Cover with plastic wrap pressed on top until serving, to keep the avocado from browning.
HAWAIIAN BBQ PULLED PORK SANDWICH WITH GRILLED PINEAPPLE RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 6h50m
Yield 4 sandwiches
Number Of Ingredients 27
Steps:
- For the roast pork: In a small bowl, combine the brown sugar, coriander, garlic powder, onion powder, salt, black pepper, cinnamon and cumin to make a dry rub. Massage the rub over the pork, making sure to rub it in between the scored fat cap. Wrap the pork in plastic wrap and let it sit for 2 hours or overnight in the fridge.
- Preheat the oven to 325 degrees F with the oven rack in the middle position.
- Remove the plastic wrap from the pork and place in a Dutch oven with a lid. Cover and place in the oven to roast for 3 hours. After 3 hours, uncover and cook for another 45 minutes to brown the fat and cook until the pork registers 200 degrees F on an instant-read thermometer. Remove from the oven and let rest for 20 minutes.
- For the sandwich build: Using two forks or your hands, pull apart the warm pork. Toss with the Chile Sauce. Butter and toast the buns until golden brown. Place ample quantities of pork on the bottom bun and top with Grilled Pineapple Relish and shredded red cabbage. Do your best hula dance and enjoy.
- Bring the vinegar, sugar, crushed red pepper, salt and garlic to a boil and cook until the sugar and salt dissolve. Simmer for 5 to 10 minutes, and then set aside until the pork is ready. Right before you toss in the pork, remove the smashed garlic cloves.
- Preheat a grill pan or grill over high heat. Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes a side. Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime juice, jalapeno and onions. Season with salt and pepper.
LIME AND GARLIC GRILLED PORK CHOPS
These juicy chops are a sizzling good reason for the summer grill. The pork is so tender and with a zing from lime, garlic, cilantro and ginger, it tastes so amazing. -Deborah Yasbah, North Middletown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 8 ingredients. Pour 1-1/4 cups marinade into a large shallow dish. Add the pork; turn to coat. Cover and refrigerate for at least 4 hours. Cover remaining marinade for basting; refrigerate., Drain pork, discarding marinade. On a lightly oiled rack, grill chops, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160°, basting occasionally with reserved marinade. If desired, top with chopped cilantro.
Nutrition Facts : Calories 386 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 303mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 36g protein.
TEQUILA-LIME PORK TENDERLOIN
A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.
Provided by celeste
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h35m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.
Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.1 g, Cholesterol 32.7 mg, Fat 2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 230.7 mg, Sugar 2.8 g
CILANTRO-LIME MARINATED GRILLED CHICKEN
I came up with this cilantro-lime marinated grilled chicken when I was craving Mexican food one night. Try using the marinade on pork tenderloin or beef flank steak. Amazing! Use one recipe of marinade per pound of meat.
Provided by Shelley
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine chiles, canola oil, cilantro, lime zest and juice, garlic, jalapeno, honey, salt, and pepper in a 1-gallon freezer bag and seal completely. Gently massage the bag to combine ingredients well. Add chicken and turn to completely coat with marinade. Place in the refrigerator and allow to marinate for at least 4 hours for best flavor, turning bag occasionally.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Grill chicken, covered, on the preheated grill until chicken is no longer pink and juices run clear, 4 to 6 minutes per side.
- Remove chicken from the grill and let rest under aluminum foil to redistribute juices back into the meat, 4 to 5 minutes.
Nutrition Facts : Calories 408.9 calories, Carbohydrate 10.2 g, Cholesterol 64.6 mg, Fat 30.9 g, Fiber 1.5 g, Protein 24.3 g, SaturatedFat 2.8 g, Sodium 867.3 mg, Sugar 5.8 g
GRILLED PORK CHOPS WITH LIME, CILANTRO & GARLIC
These sound so good I am posting the recipe before trying it. I will add comments after I make them. The Recipe is from American Cooking Club magazineJune/July 05 edition
Provided by Bergy
Categories Pork
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
- Reserve 1/2 cup.
- Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
- Serve with the reseved mayo mixture on the side.
GRILLED GARLIC LIME PORK TENDERLOIN
Steps:
- To make marinade:
- In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
- In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
- Prepare grill.
- Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
- Transfer meat to a cutting board and let stand 5 minutes before slicing.
- Serve pork with onion marmalade.
- To make the jalapeno onion marmelade:
- In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.
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GRILLED CILANTRO LIME PORK TENDERLOIN - WHOLESOMELICIOUS
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5/5 (2)Total Time 30 minsCategory Main CourseCalories 354 per serving
- To make the marinade, blend oil, limes, vinegar, garlic, cilantro, salt, and cumin until smooth. Pour and cover the tenderloin completely. Marinate for 6 to 24 hours.
- Prepare your grill. If using a gas grill, heat your grill to medium and begin to cook your tenderloin. If using a charcoal grill, do not place the meat directly over the charcoal. Reserve marinade. Cover while cooking, turning avery 2-3 minutes basting with a little more marinade on each turn. The tenderloin is ready when the inside is slightly pink (but cooked), or the internal temperature reaches 145 degrees.
- Remove from your grill, cover with foil to seal in the juices. Let sit for 10 minutes before slicing and serving. Garnish with extra lime or cilantro.
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