Pork Adobo Sandwich With Sage Aioli

By á-170456

Ingredients

• ADOBO MARINADE:
• 1 1/2 pounds pork tenderloin cut 1/2" thk slices
• Salt to taste
• Freshly-ground black pepper to taste
• 2 cups drained canned tomatoes
• 3 tablespoons ancho chile powder
• 3 tablespoons pasilla chile powder
• 1 canned chipotle diced
• 1 tablespoon honey
• 1 tablespoon dark brown sugar
• 3 tablespoons red wine vinegar
• 1 teaspoon cayenne
• 1/4 cup chopped garlic
• 1/4 cup olive oil
• SAGE AIOLI:
• 1/2 cup good-quality mayonnaise
• 2 garlic cloves finely chopped
• 1 tablespoon fresh sage chiffonade
• 1 tablespoon fresh lemon juice
• Salt to taste
• Freshly-ground black pepper to taste
• ASSEMBLY:
• 4 large dinner rolls
• 1 large tomato cut into 8 slices
• Bibb lettuce leaves

Details

Servings 4

Preparation

Step 1

Puree all marinade ingredients in a food processor. Place tendorloin in a medium shallow baking dish with the marinade, turn to coat. Let marinate in the refrigerator for 1 hour.

Preheat grill. Season pork with salt and pepper to taste and grill for 2 minutes on each side.

Sage Aioli: Combine all ingredients in a small bowl and season with salt and pepper to taste.

Assembly: Let each person build their own sandwich.

This recipe yields 4 servings.