Lemon Pepper Pork Loin Sandwiches With Peach Aioli
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
62
Spice
60
Sweetness
58
Sourness
40
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
Directions:
1
Early in the day prepare the pork loin and marinade
2
Rinse pork loin to remove any unwanted smells and pat dry with paper toweling
3
Remove pork to a nonreactive container
4
Place the limes and lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released
5
Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle
6
Blend the garlic cloves and the garlic pepper seasoning in a blender, then while the blender is still running, squeeze the juice of the limes and lemons through the feed tube to make a paste
7
With the blender still running, add the oil in a thin stream
8
Rub the paste into the pork, cover and leave refrigerated for 2 hours
9
Preheat oven to 350 degrees F
10
In a large saute pan with an oven safe handle, heat the oil and sear the pork loin on all sides
11
Roast covered in oven until fork tender, at least 45 minutes
12
Transfer pork to a utility platter and let rest in a warm place before slicing
13
The pork can also be cooked on the grill
14
Heat grill to medium-high heat
15
Wrap pork in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 1 hour 45 minutes to 2 hours
16
Let pork rest before slicing
17
While the pork is cooking, prepare the aioli
18
Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth
19
Season with salt and white pepper, to taste
20
Lay slices of pork loin on rolls and spoon peach aioli over
21
Garnish with cilantro sprigs