Grilled Pork Loin Sandwich
This grilled pork loin sandwich is piled high with thin slices of marinated pork and grilled onion on a toasted ciabatta bun.
- 1 Smithfield Marinated Applewood Smoked Bacon pork loin filet
- 1 yellow onion sliced into rounds
- 4 ciabatta buns
- 4 leaves green leaf lettuce
- mayo to taste
- Cooking oil
Set the pork loin over a medium flame on the grill. If using charcoal, pile the heated coals to one side of the grill and cook the pork just off of the coals to prevent excessive burning.
Rotate pork every five minutes to ensure each side cooks evenly. Grill until the pork reaches an internal temperature of at least 145 degrees. Then remove pork and let rest for five minutes.
Lightly rub the onion slices with cooking oil and place on the grill when the pork is nearing the end of cooking. Set the buns on the grill to toast as well, cut side down.
Thinly slice pork and pile it on the toasted ciabatta buns with grilled onion, lettuce, and mayo (or condiments of your choice).
Calories: 491kcal | Carbohydrates: 29g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 335mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1074IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg