Mike Ditka's Tailgate Pork Sandwich

Total Time
24hrs 20mins
Prep 24 hrs
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. 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).
  2. Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F.
  3. Toast kaiser rolls on the grill.
  4. Slice cooked tenderloins for sandwiches.
  5. Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion.
  6. Dig in!
Most Helpful

The pork & aioli were delicious. You could really taste the marinade. I didn't make the sandwiches though. Served it sliced with rice & broccoli. I used sirachi sauce in place of the tabasco since that is what I had. Looking forward to trying it as a sandwich.

dsolo25 January 21, 2010

Excellant! These are so delicious that we have served them to guests on Easter. I recommend marinating the pork close to 48 hrs, but overnight is still delicious. I also add the zest of 1 orange to the aioli. We've enjoyed these for 3 years now, can't believe I'm just now reviewing. Its one of my favorite sandwiches to eat during the summer months. ps, don't think it needs tomatoes at all.

marci h July 08, 2011

There's a reason everyone raves about this recipe - it's wonderful!! I used thin sliced pork tenderloin to begin with and the marinade really came through. I thought there would be too much aioli, but there was NONE left over. I did add more horseradish because we like the heat. Great recipe, thanks so much!

Barb R January 19, 2009

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