Sunday supper and more

Pork loin on the grill and in a Cuban sandwich

Pork cubano (Sheryl Julian/Globe Staff)
End with Roast pork Cubano with cilantro-lime mayo
By Tony Rosenfeld
Globe Correspondent / July 13, 2011

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Most cooks are timid when it comes to pork loin, and it stifles creativity. They are generally worried they will dry out the meat. This dressy cut is usually sent into the oven for a slow roast. It’s time to try pork loin on the grill, which means you do a kind of grill-roasting. First, you set it on hot coals to add a pleasant smokiness, then replicate oven heat by finishing the roast over a cooler spot on the grill. To start, stud the pork with slivers of garlic, sprinkle it with a little cumin and fresh thyme, and then halfway through grilling, rub it with honey-sweetened whole-grain mustard. While the grill is hot, add thick slices of potato to the rack.

The next day, thinly sliced pork, ham, Swiss cheese, and pickles go into crusty Cuban sandwiches. For this South Florida mainstay, stack the filling on sub rolls and cook them in a skillet until toasty (or pull out the panini press). Cilantro-lime mayo adds a little Latin zip and helps make the second meal as lively as the first.

Tony Rosenfeld can be reached at


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