Liven up your next tailgate party with
these marinated pork sandwiches. Recipe by Chef Tom Kenny of
Mike Ditka’s Chicago Restuarant.
Tailgate
Pork Sandwich
- 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
- 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°F (70°C).
- Toast rolls on the grill.
- Slice tenderloins for
sandwiches.
- Spread Orange Aioli on
toasted side of rolls. 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.
Nutrition Facts: Calories
360 calories Protein 28 grams Fat 13 grams Sodium 670 milligrams
Cholesterol 65 milligrams Saturated Fat 3 grams Carbohydrates
32 grams Fiber 2 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
