April 8, 2015

Ginger-Soy Pork Sandwiches

Ginger-soy pork sandwiches
Anyone around here not a fan of sandwiches? I don't think I've ever met a single person who doesn't like a sandwich. How can you disagree with all the amazing factors of food - flavor, texture, mouthfeel - all rolled up into one dish? Sandwiches are vessels for delivering tastiness straight into your mouth and I love finding new combinations that pile on flavors in unique and different ways.

These ginger-soy pork tenderloin sandwiches have both an international but also familiar feeling. Since the pork is marinated in soy sauce, it has an Asian vibe but the mayo brings it back around to America. I love the way the creamy mayo plays off the super crunchy bread, peppery radish, and the spicy jalapeño slices. I keep adding this one to the weekly meal roster and it never gets old! I find something new about it to love each time I make it. Hopefully you'll fall in love with it, too! I'm thinking of trying it with another protein - maybe salmon? 
Ginger-soy pork sandwiches
Ginger-Soy Pork Loin Sandwiches
Recipe from Cooking Light
Serves: 4 | Serving Size: 1 sandwich | PointsPlus: 9
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp brown sugar
  • 1 tsp garlic, minced
  • 1 tsp ginger, grated
  • 1 lb. boneless pork loin, cut into 1/4-inch thick slices
  • cooking spray
  • 1 French bread loaf, halved and quartered and toasted
  • 1/4 cup light mayo
  • 2 tsp hoisin sauce
  • Toppings:
    • cucumber
    • 1 small jalapeño pepper
    • radish
    • scallions
  • Combine soy sauce, rice vinegar, brown sugar, garlic, and ginger in a bowl. Add pork, turning to coat and let stand for 10 minutes
  • Heat a cast iron skillet over high heat and coat with cooking spray. Arrange half of the pork on the skillet and cook 1 1/2 minutes on each side or until done. Remove pan from pork and set aside and repeat until all the remaining pork is cooked
  • Combine mayo and hoisin in a small bowl and spread evenly over the top halves of the bread
  • Arrange cucumbers, radish, scallions, and jalapeño on bottom halves of bread and top evenly with pork slices and the other half of bread
  • Eat up!

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