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Pork Sandwich with Mojo Wasabi Mayo

YIELD: 6 sandwiches

For the wasabi mojo mayo:

½ cup mayonnaise
2 Tbsps. fresh lime juice
2 tsps. wasabi sauce
½ tsp. ground cumin

For the sandwich:

½ cup Kikkoman soy sauce
¼ cup orange juice
2 garlic cloves, crushed
1 Tbsp. dried oregano
1 pork loin roast (2 to 3 lbs.)
6 sandwich buns
6 slices prosciutto
6 slices Fontina cheese
sandwich pickles, as needed

1.To make wasabi mayo: Whisk together mayonnaise, lime juice, wasabi sauce and cumin.
2.In a large, sealable plastic bag, combine soy sauce, orange juice, garlic and oregano. Place pork in bag, squeeze out air and seal. Refrigerate at least 2 hours or overnight. Remove pork from marinade and pat dry; grill or roast to an internal temperature of at least 145°F. Carve into thin slices and layer on sandwich buns with prosciutto, cheese, pickles and wasabi mojo mayo.

Photo and recipe: Kikkoman

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