Ingredients

How to make it

  • For Cilantro Mayo

  • Combine all ingredients and stir to combine. Set aside in fridge until ready to use.
  • For Sammiches

  • Combine all marinade ingredients and pork in an extra large zipper bag.
  • Shake well to combine.
  • Refrigerate at least 2 hours, but overnight is best.
  • Grill over high heat a couple of minutes on each side, only. Do not over cook. Pork is safe to eat at 145.
  • Toss the pineapple slices on the grill for a minute or so per side, too.
  • Layer sammiches with the pork, sliced pineapple, tomato, lettuce, cheese and a nice dollop of the cilantro mayo.

Reviews & Comments 2

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  • chefmal 1 year ago
    Ohhh, I will have to try this. I wonder how the leftover cilantro mayo would taste on a breaded fish fillet?
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  • elgourmand 1 year ago
    Interesting combo and I do like the Cilantro Mayo. Think I'll skip the pineapple. My butcher has some lovely port medallions at the moment so you are a go for launch. RJ
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