Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
1 chef marked this as Try Soon
Servings: 1 Recipe
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 pork tenderloins about 1 pound each
- 1 whole Chef Toms Marinade (see recipe below)
- 1 whole Orange Aioli (see recipe below)
- 8 whole kaiser rolls sliced in half
- 2 whole tomatoes thinly sliced
- 3 cups chopped looseleaf lettuce
- 1 whole Vidalia onion (or any sweet onion), thinly sliced
Preparation
Place pork tenderloins in two heavy-duty, resealable bags. Pour half of Chef Toms 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 Toms 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.
