Chinese Roast Pork Panini

“Recently, I've began to love and discover different panini and grilled cheese in my grill panini. From Rachael Ray”

Ingredients Nutrition

  • 1 (12 -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 -6 challah rolls, split (3 to 4 inches wide)


  1. Preheat the oven to 450°F Season the pork with salt and pepper. Heat a heavy, mdeium 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 150­, about 10 minutes. Transfer to a cutting board and let rest for 10 minutes; cut into 1/2 inch cubes.
  2. In a small skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and cook, stirring, until softened, about 8 minutes.
  3. In a large bowl, whisk together the hoisin sauce, honey, sesame oil and soy sauce. Stir in the onion and the pork and its juices.
  4. 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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