From: Chef Trey Foshee, George’s at the Cove, La Jolla, CA. Yield: 6 servings. 1 1⁄2 lb. boneless center cut pork loin 1 tsp. vegetable oil 1⁄2 tsp. salt 1⁄4 tsp. pepper 1⁄2 cup sugar 1⁄2 cup cider vinegar 2 Tbsp. honey 2 yellow onions, thinly sliced 1⁄2 cup mayonnaise 2 tsp. fresh lemon juice 1⁄16 tsp. garlic, minced 2 tsp. prepared horseradish dash of cayenne 1 Tbsp. extra virgin olive oil 6 hamburger buns 4 cups arugula, cleaned and dried 8 oz. Wisconsin Smoked Swiss Cheese, sliced For ...
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