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Chinese Pork Roast Panini | www.tasteandtellblog.com

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 Responses to Chinese Roast Pork Panini

  1. kat says:

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

  2. Ingrid says:

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

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

  3. Cookie baker Lynn says:

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

  4. Jean Bugs says:

    Now that sounds good!

  5. Indigo says:

    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!

  6. Grace says:

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

  7. Abby says:

    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!

  8. Ben says:

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

  9. Sara says:

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

  10. Ben Gage says:

    nice recipe, will try maybe tonight…

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