Grilled Cilantro-Lime Pork Loin Sandwiches With Col

Name: Grilled Cilantro-Lime Pork Loin Sandwiches With Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 1/4 cups packed fresh cilantro leaves; 3/4 cup packed golden brown sugar; 1/2 cup soy sauce; 3 large shallots, diced; 5 garlic cloves, peeled; 1 tablespoon freshly grated lime zest (1-3 limes depending on size); 1/4 cup freshly squeezed lime juice (1-3 limes depending on size & juiciness); 1 teaspoon hot sauce (Sriracha Thai hot sauce is recommended); 1 cup olive oil; Pork; 1 1/2 cups cilantro lime marinade (half of recipe above); 2 lbs boneless pork loin, fat removed; For sandwiches; 1/4 cup butter, at room temperature; 4 sandwich buns, split (poppy seed, onion or kaiser rolls, use buns or rolls fresh from the bakery); 1 1/2 cups cilantro lime marinade (remaining half from recipe above); Coleslaw (use your favorite recipe that will complement the flavor of the cilantro-lime pork)

Servings: persons

Marinade
1 1/4 cups packed fresh cilantro leaves
3/4 cup packed golden brown sugar
1/2 cup soy sauce
3 large shallots, diced
5 garlic cloves, peeled
1 tablespoon freshly grated lime zest (1-3 limes depending on size)
1/4 cup freshly squeezed lime juice (1-3 limes depending on size & juiciness)
1 teaspoon hot sauce (Sriracha Thai hot sauce is recommended)
1 cup olive oil
Pork
1 1/2 cups cilantro lime marinade (half of recipe above)
2 lbs boneless pork loin, fat removed
For sandwiches
1/4 cup butter, at room temperature
4 sandwich buns, split (poppy seed, onion or kaiser rolls, use buns or rolls fresh from the bakery)
1 1/2 cups cilantro lime marinade (remaining half from recipe above)
Coleslaw (use your favorite recipe that will complement the flavor of the cilantro-lime pork)

1
To marinate the pork:
2
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).
3
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.
4
To prepare the sandwiches:
5
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).
6
Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
7
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.

1604

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Marinade, 1 1/4 cups packed fresh cilantro leaves, 3/4 cup packed golden brown sugar, 1/2 cup soy sauce, and more.

Yes, Grilled Cilantro-Lime Pork Loin Sandwiches With Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Cilantro-Lime Pork Loin Sandwiches With Coleslaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions