Ingredients
- Ingredients:
- Marinade & Pork:
- 3 Tbsp jerk seasoning
- 3 Tbsp vegetable or canola oil
- 1-1/2 tsp malt or cider vinegar
- 1-1/2 tsp soy sauce
- 1 tsp fresh ginger, minced
- 1.5 lbs thinly sliced pork cutlets
- 4 brioche buns
- Salsa:
- 1 cup honeydew, diced
- 1 cup cantaloupe, diced
- 1/2 cup cucumber, seeded, diced, and skin on
- 1/2 cup red onion, small dice
- 1 jalapeño, finely diced
- 1/4 cup fresh lime juice
- 1 dozen mint leaves, chopped
- 3 Tbsp fresh cilantro, chopped
- 1/2 tsp salt
- Sauce:
- 2 Tbsp sour cream
- 3 Tbsp Greek yogurt
- 1 small apple, peeled and grated
Preparation
Step 1
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Preparation:
To marinade the pork, start by making the marinade. In a small mixing bowl, whisk together the jerk seasoning, oil, vinegar, soy, and ginger. In a large resalable bag, pour in the marinade and add the pork cutlets, then shake evenly to coat the meat. Squeeze as much air out of the bag, seal it, and refrigerate 1–2 hours.
To prepare the salsa, gently mix together the honeydew, cantaloupe, cucumber, onion, jalapeño, lime juice, mint, cilantro, and salt in a medium mixing bowl. Cover and refrigerate for 1 hour.
To prepare the sauce, combine the yogurt and sour cream in a mixing bowl. Grate the apple over the mixing bowl so any juice from the apple doesn't get wasted.
To cook the prepared pork and assemble, start by preheating a grill or grill pan.
After the pork has marinated, remove the cutlets from the bag, shake off excess marinade, and place on a baking sheet. Cook each side 2–3 minutes until just cooked through.
Lightly toast the buns on the grill, just enough to warm them. Take the bottom bun and liberally spread the sauce over it. Divide your pork cutlets into 4 stacks. Place a stack on each bun and cover with the salsa. Place on the top of the bun and enjoy.