Since I've been having a minor love affair with the grill this summer, I set my sights on pork loin. I was just waiting for something to be on sale...and eventually I walked in and there was a 3 lb pork loin with my name on it. It went into the freezer and I was waiting for the perfect time. Last weekend, as I spent most of the time staring at the amazing leaves (oh yeah, it's foliage time on the East Coast), I realized that grilling was soon not going to be an option, so I better jump on the opportunity. I looked through my Williams & Sonoma grilling books (of which I've sung the praises before on this site) and discovered the recipe below. (I of course changed it a bit because I have to tinker with everything, my changes are reflected below.) I thawed the pork, and upon opening the package, discovered it was actually two! I debated only doing one, but luckily decided against it. We ate one, and I've been making yummy sandwiches with the other all week. The recipe for those are here for you too.
Hoisin Pork Loin
1 c hoisin sauce
3 tbsp dry sherry
3 tbsp honey
3 tsp sesame oil
3 lb pork loin (or loins)
Combine marinade ingredients and bring to a boil over low heat. Simmer 5 minutes or until thickened. Marinate the pork for at least 1 hour, up to 1 day.
Grill until a meat thermometer reads 150, approx 10-20 minutes depending on the thickness of the meat. Slice into slices approximately 1 inch thick.
Pork Loin Sandwich
Toast two slices of wheat toast (or your favorite kind). Take two slices of pork loin and slice very thinly on the diagonal. Place on bread and pour hoisin mixture over it. Top with red onion slices and lettuce.