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
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
