Chef J.D. Fratzke from The Strip Club prepared the dish, using ingredients from Pastures A’ Plenty

juice and zest of one lime
1 T sambal oelek
2 t garlic, minced
1 T Minnesota honey
1 C mayonnaise
1 lb Minnesota pastured boneless pork loin, trimmed and sliced into 4 oz chops
sea salt and fresh cracked black pepper
4 Texas toast slices of sourdough Vienna loaf
8 thick slices pancetta
8 thick slices hothouse tomato
2 oz red onion, thinly sliced
4 oz St. Paul Farmer’s market salad greens, rinsed
1/4 C fresh basil, chopped
Sicilian extra virgin olive oil

Fire up your grill. I prefer oak for pork loin. Chop lime zest and place in mixing bowl with half the lime juice, sambal, garlic, honey, and mayonnaise. Mix well and chill. Using a meat mallet or a canned good wrapped in plastic, place pork loin on your cutting board, and pound out to about 1/2-in. thick cutlet. Season both sides with sea salt and pepper. Grill one side of each sourdough slice. Place each slice in the middle of a plate and brush with a bit of the chile and lime mayo. Grill both sides of the pork over indirect heat until about medium rare. Stack on cutting board and allow to rest. Grill pancetta until marked well and just done. Lay out tomatoes and place a few slices of onion atop each one. Season with a bit of salt and pepper and drizzle with olive oil. In a clean mixing bowl, place salad greens. Drizzle with olive oil and remainder of the lime juice. Take half the mixed greens and place them atop each slice of sourdough. Top greens with grilled pork and generously brush with chile and lime mayo. Finish each pork loin with two slices of tomato and onion, chopped basil, the remainder of the salad greens, and two slices of grilled pancetta. Serve with cold pilsner, Spanish white wine or Alsatian Riesling. Raise your beverage to those around you to celebrate a sunny afternoon in the Land of 10,000 Lakes and One Mighty River. Can I get an “Amen”?

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