Best 2 Pork Loin Sandwich Recipes

**Pork Loin Sandwich: A Culinary Delight To Savor**

Indulge in the delectable symphony of flavors that is the pork loin sandwich, a culinary masterpiece that elevates the humble sandwich to an art form. This delectable dish showcases tender and juicy pork loin, expertly seasoned and cooked to perfection, nestled between two slices of crusty bread. Each bite is a harmonious blend of textures and flavors, from the crisp bread to the succulent pork and the tangy, flavorful sauce. Whether you prefer a classic barbecue sauce or a zesty chimichurri, the possibilities are endless. Dive into the world of pork loin sandwiches and embark on a culinary journey that will leave your taste buds tantalized and your heart content.

**Recipes Inside:**

1. **Classic Pork Loin Sandwich:** Experience the timeless flavors of the classic pork loin sandwich, featuring tender pork loin marinated in a blend of aromatic herbs and spices, grilled to perfection and served on a toasted bun with your choice of toppings.

2. **BBQ Pork Loin Sandwich:** Embark on a smoky and tangy adventure with the BBQ pork loin sandwich. Succulent pork loin is slow-cooked in a rich and flavorful barbecue sauce, resulting in fall-off-the-bone meat that melts in your mouth. Served on a toasted bun with a side of coleslaw, this sandwich is a true crowd-pleaser.

3. **Chimichurri Pork Loin Sandwich:** Transport your taste buds to South America with the chimichurri pork loin sandwich. Marinated in a vibrant blend of fresh herbs, garlic, and olive oil, the pork loin is grilled to perfection and served on a crusty roll with a generous helping of chimichurri sauce. This sandwich is a symphony of bright and herbaceous flavors.

4. **Asian-Inspired Pork Loin Sandwich:** Experience the fusion of East and West with the Asian-inspired pork loin sandwich. Marinated in a blend of soy sauce, ginger, and garlic, the pork loin is grilled and served on a steamed bun with a medley of Asian-inspired toppings, such as pickled vegetables, cilantro, and hoisin sauce. This sandwich is a culinary adventure that will ignite your taste buds.

Let's cook with our recipes!

PORK LOIN SANDWICH

Pork Loin Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 7h10m

Yield 4 sandwiches

Number Of Ingredients 17

Ingredients

3/4 cup kosher salt
1/2 cup sugar
2 teaspoons whole black peppercorns
3 lemons, halved
One 2 1/2- to 3-pound boneless pork loin, tied with butcher twine
1 tablespoon vegetable oil
3 yellow onions, sliced 1/3-inch thick
Butter, for toasting
4 pretzel hot dog buns, split
1/4 cup yellow mustard, plus more for spreading
Pickled Fresno Peppers, recipe follows
3/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons salt
1 bay leaf
1 clove garlic, crushed
4 ounces Fresno peppers, sliced 1/4-inch thick

Steps:

In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.

PORTUGUESE PORK LOIN SANDWICH (BIFES DE PORCO)

Portuguese Pork Loin Sandwich (Bifes de porco) image

This is a simple recipe I learned to make for my husband. You can add a bay leaf to the marinating process but I usually forget to add it and it still tastes yummy!

Provided by MegaArtsygirl .

Categories Pork

Time 50m

Number Of Ingredients 8

Ingredients

1 1/2 kg pork loin fillets - thinly sliced by your butcher
2 large white onions, sliced in rings
4 clove garlic, finely chopped/crushed
1 Tbsp crushed chilis
1 Tbsp course sea salt
2 Tbsp tomato paste
1/2 c red wine vinegar + 2 tablespoons for cooking process
1/2 c sunflower oil (or vegatable oil will do)

Steps:

1. In a pyrex casserole, sprinkle half of the chopped garlic, pepper flakes, salt and a dash of vinegar.
2. Layer with the fillets and alternate the ingredients between layers. Cover and place in the fridge over night or in an hour if to be made on same day.
3. Heat up the oil in a heavy pan at medium heat. Lower if the first fillet starts splashing too much.
4. Preheat the oven at 350 degrees.
5. Place as many fillets in the pan and let cook about 4 minutes on each side or until lightly browned.
6. When the first batch of fillets are cooked place in a casserole and put in the warm oven.
7. Once all fillets are fried, place the sliced onion in the pan with the same oil used for the fillets on medium heat.
8. Once onions are browned, add the tomato paste and stir until the oil has a red tinge. Pour about 2 tablespoons of red wine vinegar and let it burn off for about 2 minutes. Take off heat.
9. Remove the fillets from the oven and pour the onion mixture over the fillets. You may put in the oven on BROIL for 2 minutes to caramelize the onion.
10. Serve the fillets in a toasted and crusty bun.

Tips:

Use a pork loin roast that is at least 3 pounds, and trim any excess fat.
Season the pork loin roast liberally with salt, pepper, and garlic powder.
Sear the pork loin roast in a hot skillet until browned on all sides.
Transfer the pork loin roast to a slow cooker and cook on low for 8-10 hours, or until the pork is tender and falls apart easily.
While the pork is cooking, make the barbecue sauce. Combine ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne pepper in a saucepan and bring to a simmer.
Once the pork is cooked, shred it with two forks and add it to the barbecue sauce.
Serve the pulled pork on toasted buns with your favorite toppings, such as coleslaw, pickles, and onions.

Conclusion:

This pulled pork sandwich recipe is perfect for a quick and easy meal that the whole family will love. The pork is tender and juicy, and the barbecue sauce is sweet, tangy, and smoky. This recipe is also very versatile, so you can easily customize it to your own taste. For example, you can add different spices to the pork rub, or you can use a different type of barbecue sauce. You can also serve the pulled pork on different types of bread, such as slider buns or hoagie rolls. No matter how you serve it, this pulled pork sandwich is sure to be a hit!