Hawaiian Pork Sandwich
After the pork was cooked through, but still wonderfully juicy, I sliced it thin and added it to some sandwich buns with a slice of pineapple, a handful of cilantro leaves, a slice of Swiss cheese, and some teriyaki mayo. Such an easy sandwich that was really bursting with flavor!
Servings 4 servings
- 1 pound Smithfield Teriyaki Pork Tenderloin
- 1/4 cup mayonnaise
- 1 tablespoon prepared teriyaki sauce
- 4 slices canned pineapple
- 4 slices Swiss cheese
- 1/4 cup cilantro leaves
- 4 sandwich buns
Heat the grill to 400 degrees. Place the pork tenderloin on the grill and cook, turning once or twice, for 20-25 minutes or until the internal temperature reaches 145 degrees. Remove from the grill and let rest for 5 minutes.
While the pork is resting, mix together the mayo and teriyaki sauce. Spread on the tops of each sandwich roll.
Slice the pork into thin pieces and pile on the bottoms of the sandwich buns.
Top with a slice of cheese, pineapple ring, cilantro, and the top bun.
Calories: 542kcal | Carbohydrates: 41g | Protein: 37g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 685mg | Potassium: 608mg | Fiber: 2g | Sugar: 10g | Vitamin A: 330IU | Vitamin C: 5.5mg | Calcium: 291mg | Iron: 3.3mg