Grilled Cilantro Lime Pork Loin Sandwiches with Coleslaw
Transform your backyard barbecue into a flavor-packed feast with these Grilled Cilantro Lime Pork Loin Sandwiches with Coleslaw! Juicy, marinated pork loin is infused with a zesty blend of fresh cilantro, lime juice, garlic, and cumin, then grilled to perfection for a smoky, charred finish. The sandwich rolls, toasted with buttery crispness, cradle tender slices of pork alongside a creamy, tangy homemade coleslaw featuring a touch of apple cider vinegar. This easy-to-follow recipe combines bright, bold flavors with satisfyingly crisp textures, making it an ideal choice for summer cookouts or a quick weeknight meal. Perfect for serving a crowd, these sandwiches will leave everyone savoring every last bite.
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Recipe Information
Ingredients
- 1.5 pounds Pork loin
- 1 cup Fresh cilantro leaves
- 0.25 cup Lime juice
- 0.25 cup Olive oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 Sandwich rolls
- 2 tablespoons Butter (melted, for toasting rolls)
- 3 cups Prepared coleslaw mix
- 0.5 cup Mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt (for coleslaw)
- 0.25 teaspoon Black pepper (for coleslaw)
Instructions
Prepare the marinade: In a blender or food processor, combine cilantro, lime juice, olive oil, minced garlic, cumin, salt, and black pepper. Blend until smooth.
Place the pork loin in a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour (or up to overnight for best flavor).
While the pork marinates, prepare the coleslaw: In a mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss the dressing with the coleslaw mix until evenly coated. Cover and refrigerate until ready to serve.
Preheat a grill to medium-high heat. Remove the pork loin from the marinade and discard the marinade. Grill the pork for 12-15 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing into thin pieces.
Toast the sandwich rolls: Brush the cut sides of the rolls with melted butter and place them on the grill or a griddle, cut side down, until golden brown, about 2 minutes.
Assemble the sandwiches: Place sliced pork loin on the bottom half of each toasted roll. Top with a generous serving of coleslaw. Cover with the top half of the roll.
Serve immediately and enjoy your Grilled Cilantro Lime Pork Loin Sandwiches with Coleslaw!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.9 g | 95% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1760 mg | 77% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.4 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
