Yummy! One of the preferred sandwiches in my house.
Disnut, thank you for your temp comment! Appreciated!
I think it should be noted that cooking the pork loin to 145 degrees, is a new guideline from the FDA but they clearly state it should rest for 3 minutes. In addition, some may find the pink when sliced unappealing and may want to cook to prior guildlines of 155 degrees.
This looks quite good and I intend to try it. But why "Pickled Cucumbers"? Generally when you buy "pickles" (Dill, Kosher, Gherkins and etc.) you're buying pickled cucumbers. If you mean to use fresh cucumbers that are simply soaked briefly in a "pickling" type solution, then you need to indicate that. Otherwise people won't necessarily get the "fresh" aspect of the recipe and may just grab the pickle jar out of the refrigerator. That won't be bad, but it's a whole different taste than fresh cucumbers you're referring to.