• Chinese Roast Pork Panini

  Filed under Main Dishes - Pork, Main Dishes - Sandwiches
  Aug 3
  

  My skillet that I use regularly is not oven safe. It has plastic on the handle. I really need to get a new oven safe skillet, and this recipe just reiterated that to me!!

  Let me explain. I saw that for this recipe, I would brown the pork loin on the stove, then transfer it to the oven to finish cooking through. So instead of using my regular, every day skillet, I used a cast iron skillet. All was well until I went to the oven to pull out the pork. I don’t know – maybe it wasn’t the cast iron skillet although I’m assuming it was – but that pan got so hot that none of the juices from that pork wanted to stay in the skillet and they were all over the oven. Now I had a huge mess in my oven to clean up.

  Good thing these sandwiches were good to make up for the mess I had to clean up. But then I had another mess to clean up because these sandwiches were so messy! But they were delicious – and that’s all that really matters, right?

  Chinese Roast Pork Panini
  from Every Day with Rachael Ray April 2009

  Serves 4

  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)

  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.

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  10 Comments

10 Responses to “Chinese Roast Pork Panini”

1. 

   kat said on August 3rd, 2009 at 1:57 pm

   I bet that pork would be good in fried rice & buns, yum

   [Reply]

2. 

   Ingrid said on August 3rd, 2009 at 2:44 pm

   I hate with a passion when I make a mess in the oven.

   Thanks for sharing as this looks like a winner.
   ~ingrid

   [Reply]

3. 

   Cookie baker Lynn said on August 3rd, 2009 at 3:17 pm

   I'm a big fan of panini's. Putting chinese roast pork in one is a great idea!

   [Reply]

4. 

   Jean Bugs said on August 3rd, 2009 at 6:36 pm

   Now that sounds good!

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5. 

   Indigo said on August 3rd, 2009 at 6:58 pm

   Looks good enough to be worth the mess to me! I LOVE chinese flavours, and making this a panini sounds like a genius idea. Definitely going to try this!

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6. 

   Grace said on August 3rd, 2009 at 7:15 pm

   this is another of those sandwiches for which i would gladly unhinge my jaw to eat.

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7. 

   Abby said on August 3rd, 2009 at 11:03 pm

   I could make this because I don't clean my oven. Ahem. (That's because it's my grandmother's oven and it's NOT self-cleaning. Ack.)

   Brad loves paninis. These look great!

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8. 

   Ben said on August 4th, 2009 at 3:36 pm

   This recipe looks fantastic. I have several pork tenderloins in the freezer and paninis and chinese food are some of my favorite things.

   [Reply]

9. 

   Sara said on August 5th, 2009 at 3:07 am

   this sounds delicious, i can't wait to try it next week. thanks for sharing.

   [Reply]

10. 

    Ben Gage said on December 4th, 2009 at 3:17 pm

    nice recipe, will try maybe tonight…

    [Reply]

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