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Tailgate Pork Sandwich




Source of Recipe


The Other White Meat


List of Ingredients




2 pork tenderloins, about 1 pound each
Chef Tom’s Marinade (see recipe below)
Orange Aioli (see recipe below)
8 kaiser rolls, sliced in half
2 tomatoes, thinly sliced
3 cups chopped looseleaf lettuce
1 Vidalia onion (or any sweet onion), thinly sliced




Recipe



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 to 24 hours.

Prepare medium-hot grill. Remove pork from marinade; discard marinade. Grill pork for 15 to 20 minutes, or until internal temperature is 160 degrees F. Toast rolls on the grill. Spread Orange Aioli on toasted side of rolls. Slice tenderloins for sandwiches. Layer pork onto bottom of rolls; add tomatoes, lettuce and onions.
Serves 8.



Chef Tom’s Marinade
4 cups orange juice
1 cup soy sauce
2 tablespoons chopped garlic
1/2 cup Dijon mustard
1/2 cup honey
1 teaspoon cayenne pepper


Whisk all ingredients together until well blended.



Orange Aioli
1 cup mayonnaise
1/4 cup orange juice
1 tablespoons hot pepper sauce
1/2 teaspoon sugar
1/2 teaspoon chopped garlic
1/2 teaspoon prepared horseradish
2 tablespoons chopped scallions


Stir all ingredients together and refrigerate until ready to use.