1 12- to 16-ounce pork tenderloin, trimmed and cut crosswise into 2 large pieces
salt and pepper
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon soy sauce
4 rolls, split (I used ciabatta)
Instructions
Preheat the oven to 450F. Season the pork with salt and pepper. Heat a heavy, medium ovenproof skillet over medium-high heat. Add 1 tablespoon oil, then the pork; cook, turning, until browned, about 2 minutes. Transfer to the oven and roast until a thermometer registers 150F, about 10 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 1/2 inch cubes.
In a small skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and cook, stirring, until softened, about 8 minutes.
In a large bowl, whisk together the hoisin sauce, honey, sesame oil and soy sauce. Stir in the onion and the pork and it’s juices.
Preheat a panini press. Divide the pork mixture evenly among the roll bottoms, then cover with the tops. Working in batches if necessary, grill until browned and crisp.
Originally Submitted
10/31/2011
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