Mike Ditka's Tailgate Pork Sandwich
photo by anniesnomsblog
- Ready In:
- 24hrs 20mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 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
-
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)
directions
- 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!
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Reviews
-
Absolute winner! I have made this countless times to rave reviews. I typically add more garlic, tabasco (or whatever you prefer) and horseradish. I like to amp up the orange flavor by adding some zest. It pairs so well with the spice from both the pepper sauce and horseradish. Make sure you make the aioli the night before for the flavors to develop.
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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.
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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!
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois