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Tessa
Posted November 15, 2005 08:59 PM
Made a pork tenderloin on Sunday and found this recipe on Recipezaar. I used the left overs and it was wonderful. The Orange Aioli was to die for! (have some left over and will put it on DH turkey sammie for work tomorrow!)
Next time I'm going to follow the recipe (marinading the tenderloin) and I would bet it will be better! (if that's possible!)
Also toasting the rolls certainly makes a difference.
Hope you enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mike Ditka's Tailgate Pork Sandwich #103432
recipe by EdsGirlAngie
Chef Tom Kenny of Mike Ditka's Restaurant in Chicago is the creator of this delicious marinade and Orange Aioli. I confess I've left the pork in the marinade for up to a couple of days and I think it tastes even better. And the Orange Aioli is to die for and in fact tastes good as a chicken sandwich dressing. All in all, it's a great sandwich and very easy! Prep time includes marinating the pork.
8 servings
24 hours 20 minutes 24 hrs prep
2 (1 lb) pork tenderloins
Chef Toms Marinade
2 cups orange juice
1/2 cup soy sauce
1 tablespoon chopped garlic (I like a little more)
1/4 cup Dijon mustard
1/4 cup honey
1/2 teaspoon cayenne pepper
Orange Aioli
1 cup mayonnaise
1/4 cup orange juice
1 tablespoon Tabasco sauce
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon prepared horseradish
2 tablespoons chopped green onions
8 kaiser rolls
2 tomatoes, sliced thinly
3 cups chopped lettuce
1 sweet onion, thinly sliced (they suggest Vidalia)
In a plastic zipper bag, marinate pork tenderloins in Chef Tom's Marinade at least 8 hours, preferably overnight (and personally, I've done up to 48 hours with great results).
Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F.
Toast kaiser rolls on the grill.
Slice cooked tenderloins for sandwiches.
Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion.
Dig in!
Posted November 15, 2005 08:59 PM
Made a pork tenderloin on Sunday and found this recipe on Recipezaar. I used the left overs and it was wonderful. The Orange Aioli was to die for! (have some left over and will put it on DH turkey sammie for work tomorrow!)
Next time I'm going to follow the recipe (marinading the tenderloin) and I would bet it will be better! (if that's possible!)
Also toasting the rolls certainly makes a difference.
Hope you enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mike Ditka's Tailgate Pork Sandwich #103432
recipe by EdsGirlAngie
Chef Tom Kenny of Mike Ditka's Restaurant in Chicago is the creator of this delicious marinade and Orange Aioli. I confess I've left the pork in the marinade for up to a couple of days and I think it tastes even better. And the Orange Aioli is to die for and in fact tastes good as a chicken sandwich dressing. All in all, it's a great sandwich and very easy! Prep time includes marinating the pork.
8 servings
24 hours 20 minutes 24 hrs prep
2 (1 lb) pork tenderloins
Chef Toms Marinade
2 cups orange juice
1/2 cup soy sauce
1 tablespoon chopped garlic (I like a little more)
1/4 cup Dijon mustard
1/4 cup honey
1/2 teaspoon cayenne pepper
Orange Aioli
1 cup mayonnaise
1/4 cup orange juice
1 tablespoon Tabasco sauce
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon prepared horseradish
2 tablespoons chopped green onions
8 kaiser rolls
2 tomatoes, sliced thinly
3 cups chopped lettuce
1 sweet onion, thinly sliced (they suggest Vidalia)
In a plastic zipper bag, marinate pork tenderloins in Chef Tom's Marinade at least 8 hours, preferably overnight (and personally, I've done up to 48 hours with great results).
Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F.
Toast kaiser rolls on the grill.
Slice cooked tenderloins for sandwiches.
Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion.
Dig in!