Tailgate Pork Sandwich

Liven up your next tailgate party with these marinated pork sandwiches. Recipe by Chef Tom Kenny of Mike Ditka’s Chicago Restaurant.

Recipe Ingredients:

Orange Aïoli:
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 green onions

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

2 pork tenderloins, about 1 pound each

8 Kaiser rolls, sliced in half and grill-toasted
2 tomatoes, thinly sliced
3 cups chopped looseleaf lettuce
1 Vidalia onion (or any sweet onion), thinly sliced

Cooking Directions:

1. For Orange Aïoli: Stir all ingredients together and refrigerate until ready to use.
2. For Chef Tom’s Marinade: Whisk all ingredients together until well blended.
3. 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.
4. 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).
5. Toast rolls on the grill.
6. Slice tenderloins for sandwiches.
7. Spread Orange Aïoli on toasted side of rolls. Layer pork onto bottom of rolls; add tomatoes, lettuce and onions. Serve.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): 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 National Pork Board.