Grilled Cilantro-Lime Pork Loin Sandwiches With Coleslaw

• Marinade
• packed fresh cilantro leaves↗1 1⁄4 cups
• packed golden brown sugar3⁄4 cup
• soy sauce↗1⁄2 cup
• large shallots↗3

  diced

• garlic cloves↗5

  peeled

• freshly grated lime zest1 tablespoon

  (1-3 limes depending on size)

• freshly squeezed lime juice↗1⁄4 cup

  (1-3 limes depending on size & juiciness)

• hot sauce↗1 teaspoon

  (Sriracha Thai hot sauce is recommended)

• olive oil↗1 cup
• Pork↗
• cilantro lime marinade (half of recipe above)1 1⁄2 cups
• boneless pork loin, fat removed↗2 lbs
• For sandwiches
• butter↗1⁄4 cup

  at room temperature

• sandwich buns, split (poppy seed, onion or kaiser rolls, use buns or rolls fresh from the bakery)↗4
• cups cilantro lime marinade (remaining half from recipe above)1 1⁄2
• Coleslaw (use your favorite recipe that will complement the flavor of the cilantro-lime pork)

Step-by-step instructions

1. 1

   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).

2. 2

   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.

3. 3

   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).

4. 4

   Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.

5. 5

   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.