Soy-Marinated Pork Sandwiches

Soy-Marinated Pork Sandwiches Recipe
Photo: Nigel Cox; Styling: Sharon Ryan
Serve with Soba Noodle Salad. Quickly make carrot ribbons with your ­vegetable peeler.


Serves 4 (serving size: 1 sandwich)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 279
Fat 7.1 g
Satfat 1.3 g
Monofat 3 g
Polyfat 2.3 g
Protein 22.3 g
Carbohydrate 32.3 g
Fiber 4.4 g
Cholesterol 55 mg
Iron 2.2 mg
Sodium 443 mg
Calcium 73 mg


1 1/2 tablespoons brown sugar
1 1/2 tablespoons lower-sodium soy sauce
2 teaspoons minced fresh garlic
2 teaspoons sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
3/4 teaspoon grated peeled fresh ginger
3/4 teaspoon dark sesame oil
12 ounces pork tenderloin, trimmed and thinly sliced
2 tablespoons rice vinegar
2 teaspoons canola oil, divided
1/4 teaspoon granulated sugar
1 cup shaved carrot
1/4 cup (1-inch) diagonally cut green onions
1/4 cup fresh cilantro leaves
4 (1 1/2-ounce) whole-wheat hamburger buns


1. Combine first 6 ingredients in a medium bowl, stirring with a whisk. Add pork to bowl; toss well to coat. Let pork mixture stand at room temperature 15 minutes.

2. Preheat broiler to high.

3. While pork marinates, combine vinegar, 1 teaspoon canola oil, and granulated sugar in a medium bowl; stir with a whisk. Add carrot, onions, and cilantro; toss to coat.

4. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon canola oil to pan; swirl to coat. Add pork to pan; cook 3 minutes or until done, turning occasionally.

5. While pork cooks, place buns on a baking sheet, cut sides up. Broil 1 minute or until lightly toasted. Top bottom halves of buns evenly with pork. Divide carrot mixture evenly among servings. Cover sandwiches with top halves of buns.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Phoebe Wu,

Cooking Light

April 2013
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