Grilled Pork Loin Sandwich
8 boneless pork loin cutlets, cut ½” thick, butterflied and tenderized
1 ½ cups Italian dressing
8 slices provolone cheese
1 red onion, thinly sliced
8 large buns, pretzel buns, onion buns, etc.
Dill pickle chips
Tenderize each pork loin by placing them into a ziplock bag, or, between two pieces of plastic wrap, and, using a meat pounder, pound each to about ¼” thickness. Arrange all in a glass baking dish and cover with Italian dressing. Cover with plastic wrap and refrigerate 2-3 hours.
Heat grill to 400-degrees. Remove pork loins from their baking dish to a plate.
Grill pork loins 3-4 minutes per side. Place 1 slice of provolone over each pork loin, and close the grill lid. Let cheese melt a few minutes. Remove to a platter.
Place a pork loin on the bottom of your bun and top with some red onion slices, BBQ sauce and dill pickle chips. Serve.