Peameal Sandwiches with Coleslaw
2015-11-13 14:30:31
Yields 6
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Peameal Sandwiches
- 3 lb(s) (1.4 kg) whole peameal pork loin
- 1 cup (250 mL) good quality tomato salsa
- ⅔ cup (150 mL) brown sugar
- ½ cup (125 mL) white vinegar
- 6 Kaiser rolls
Spicy Slaw
- 3 Tbsp (45 mL) fresh lime juice
- 1 tsp (5 mL) Dijon mustard
- tsp (10 mL) sugar
- tsp (10 mL) freshly grated ginger
- 1 jalapeno pepper, seeded and minced
- 6 Tbsp (90 mL) extra virgin olive oil
- 5 cup (1.25 L) grated red cabbage
- ¾ cup (175 mL) chopped green onion
- ⅓ cup (75 mL) golden raisins
Peameal Sandwiches
- Preheat grill to medium and place whole peameal loin on grill. Cook covered, rotating and turning, until centre of peameal reaches a temperature of 160 F, about 75 minutes.
- While peameal is cooking, purée salsa, brown sugar and vinegar and simmer in a saucepot until glaze consistency. Brush half the glaze onto peameal during last 15 minutes of cooking.
- To serve, slice peameal thinly and stack onto sliced Kaiser rolls. Drizzle with reserved glaze and top with Spicy Slaw.
Spicy Slaw
- Whisk lime juice, mustard, sugar, ginger and jalapeno together. Slowly add olive oil while whisking.
- Pour dressing over cabbage, green onions and raisins. Season to taste and chill until ready to serve.
Notes
- Slaw can be prepared up to 4 hours in advance.
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Peameal Sandwiches with Coleslaw