Ginger Pork Sandwich
I first made these a few months ago and they were a huge hit. In fact, there were repeated requests to grill them up again. I couldn't blog about them at the time because the picture, frankly, blew. What was a blogger to do? Make them a second time, make Paul a VERY happy lad, take a good pic, and then blog away!
Serve these sandwiches for dinner, reserving some of the pork and mayonnaise mixture for your lunch the next day. Assemble the sandwich in the morning. We discovered that it is just as delicious when the pork is cold. In fact, we doubled the recipe the second time we made this so that there were LOTS of leftovers.
Ginger Pork Sandwich
2 tbsp (25 mL) sesame oil
1/2 tsp (2 mL) ground ginger
1/2 tsp (2 mL) each salt and pepper
1 pork tenderloin (12 oz/375 g)
1/2 cup (125 mL) light mayonnaise
2 green onions, thinly sliced
1 tsp (5 mL) rice vinegar
4 kaiser buns, halved
8 lettuce leaves
8 thin slices tomatoIn shallow dish, combine oil, ginger and half each of the salt and pepper; add pork and roll to coat all over. Place on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, 18 minutes. Transfer to board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, in bowl, mix mayonnaise, onions, vinegar and remaining salt and pepper; spread on cut sides of buns. Sandwich pork, lettuce and tomato in buns.
Canadian Living, June 2005






