This sandwich recipe bailed me out real well one time when I had some leftover loin. Don't leave out the grilled onions!
Originally Posted by http://www.virtualweberbullet.com/porkloin1.html
Mighty Fine Leftovers
I read about this approach to pork loin leftovers in a post on The BBQ Forum
that was attributed to Ray Lampe, aka "Dr. BBQ"
Cut a nice, thick slice of loin, apply your favorite rub to both sides, then grill each side over medium-high heat for a few minutes on your charcoal or gas grill.
You can see the result here with a slice of the orange juice loin. It's fabulous. In fact, you'll probably think it tastes better as leftovers than it did the first time you ate it. It's smoky, it's well-seasoned, it's got those sexy grill marks. It also takes care of any red meat near the bones.
It's my understanding that Dr. BBQ serves this (without the bone) on a bun with grilled onions!
to larger image.
(Dang, now I'm wishing I had some leftover loin.
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007