enjoy GHL six times weekly beginning Tuesday Feb 2nd on Create TV
Gameday, just wouldn't be the same without some slow cooked version of pork; however here's a quick version if you don't have the time.
Grilled Schweinefilet Sandwich
Makes four Sandwiches
chefgeorgehirsch.com | Adapted from Adventures in Grilling cookbook
1 1/2 pounds pork loin cutlets, trimmed
Juice of two lemons
2 Tablespoons olive oil
2 Tablespoons honey
2 Tablespoons ketchup
2 teaspoons sweet paprika
1 teaspoon each: chili powder, dried rosemary, dried thyme, sea salt
Fresh ground pepper, to taste
Place the cutlets between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet. Combine the lemon juice, olive oil, honey, ketchup, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well. Add the pork cutlets and refrigerate for one hour, turning the meat occasionally.
Pre heat the grill to high.
Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on favorite breads such as ciabatta, kaiser roll, baguette, focaccia, or sliders.
Optional Fillings for Sandwich: Grilled peppers, sliced tomatoes, pickles, arugula, micro-greens, or Top with Dill Sauce or favorite dressing.
Optional Side: Savory Slaw Recipe
For the Dill Sauce: Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup chopped fresh dill, 1 Tablespoon caper, 1/2 teaspoon hot sauce, and fresh ground black pepper.
TIP: Pork can be safely cooked to medium rare at a final internal temperature of 145 degrees F, as measured by a food thermometer, followed by a three minute rest time. NOTE: Ground pork, like all ground meats, should be cooked to 160 degrees F.
