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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
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.
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