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.
- 2 (1 lb) pork tenderloin
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
- 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!
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.
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.
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!