Tailgate Pork Sandwich
Courtesy of National Pork Board 8 Servings • 15 Min. Prep Time • 20 Min. Cook Time| Ingredients |
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| 2 1-lb. pork tenderloins |
| 8 kaiser rolls, sliced in half |
| 2 tomatoes, thinly sliced |
| 3 c. looseleaf lettuce, chopped |
| 1 Vidalia onion, OR any sweet onion, thinly sliced |
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| Chef Tom's Marinade: |
| 4 c. orange juice |
| 1 c. soy sauce |
| 2 Tbsp. garlic, chopped |
| 1/2 c. Dijon-style mustard |
| 1/2 c. honey |
| 1 tsp. cayenne pepper |
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| Orange Aioli: |
| 1 c. mayonnaise |
| 1/4 c. orange juice |
| 1 Tbsp. hot pepper sauce |
| 1/2 tsp. sugar |
| 1/2 tsp. garlic, chopped |
| 1/2 tsp. horseradish |
| 2 Tbsp. green onions, chopped |
Directions:
1. Place pork tenderloins in two heavy-duty, resealable bags. Pour half of Chef Tom's Marinade in each bag and seal; marinade in refrigerator for 8-24 hr.
2. Prepare medium-hot grill. Remove pork from marinade; discard marinade. Grill pork for 20 min., or until internal temperature is 145°F, followed by a 3-min. rest time.
3. Toast rolls on the grill. Spread Orange Aioli on toasted side of rolls.
4. Slice tenderloins for sandwiches. Layer pork onto bottom of rolls; add tomatoes, lettuce and onions.
* Chef Toms Marinade
Whisk all ingredients together until well blended.
* Orange Aioli
Stir all ingredients together and refrigerate until ready to use.
* Serving Suggestions: Liven up your next tailgate party with these marinated pork sandwiches. Be sure to have plenty of chips and your favorite side dishes.
* Recipe by Chef Tom Kenny of Mike
Ditka's Chicago Restaurant.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 241; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 65mg; Total Carbs: 32g; Fiber: 2g; Protein: 28g; Sodium: 670mg;