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1
To make the marinade: In a medium bowl whisk together the first seven (marinade)ingredients.
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2
Trim the pork loin of any excess fat.
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3
Place the roast in a large, resealable plastic bag and pour in the marinade.
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4
Press the air out of the bag and seal tightly.
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5
Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.
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6
Remove the roast from the bag and discard the marinade.
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7
Allow to stand at room temperature for 20 to 30 minutes before grilling.
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8
Pat dry with paper towels and season with the salt and pepper.
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9
Sear the roast over Direct Medium heat until well marked, about 10 minutes, turning once.
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10
Continue grilling over Indirect Medium heat until the internal temperature reaches 155?F, 35 to 45 minutes.
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11
Transfer the roast to a carving board and loosely cover with foil.
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12
Allow to rest for about 10 minutes.
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13
Slice crosswise as thinly as possible.
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14
Just before serving, split the rolls, spread the inside of each roll with 1 tablespoon butter, and grill them, cut side down, over Direct Medium heat until toasted, about 30 seconds.
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15
Layer each roll with Swiss cheese, ham, pickle slices, and sliced pork loin.
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16
Finally, flatten the sandwiches on a cutting board with the palm of your hand and then grill them over Direct Medium heat for 30 seconds.
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17
Turn the sandwiches and press down firmly a second time (with a metal spatula) and grill for 30 seconds more.
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18
Serve warm or at room temperature.
