Tailgate Pork Sandwich
Courtesy of National Pork Board
Servings: 8
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 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
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
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
* 8 kaiser rolls, sliced in half
* 2 tomatoes, thinly sliced
* 3 c. looseleaf lettuce, chopped
* 1 Vidalia onion, OR any sweet onion, thinly sliced
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
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
What to do:
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
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
Nutritional information:
Calories: 241; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 65mg; Total Carbs: 32g; Fiber: 2g; Protein: 28g; Sodium: 670mg;