Tailgate Pork Sandwich

Liven up your next tailgate party with these marinated pork sandwiches.

Serves: 8
Cook Time: 20 Minutes

Ingredients

• 2 Smithfield 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

Steps

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 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 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.

Serving Suggestions

Be sure to have plenty of chips and your favorite side dishes. Recipe by Chef Tom Kenny of Mike Ditka's Chicago Restaurant.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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