Courtesy of National Pork Board
8Servings•15 Min.Prep Time•20 Min.Cook Time•
原料：
2 1-lb. pork tenderloins
8 kaiser rolls, sliced in half
2 tomatoes, thinly sliced
3 c. looseleaf lettuce, chopped
1 Vidalia onion, OR any sweet onion, thinly sliced
-
Chef Tom's Marinade:
4 c. orange juice
1 c. soy sauce
2 Tbsp. garlic, chopped
1/2 c. Dijon-style mustard
1/2 c. honey
1 tsp. cayenne pepper
-
Orange Aioli:
1 c. mayonnaise
1/4 c. orange juice
1 Tbsp. hot pepper sauce
1/2 tsp. sugar
1/2 tsp. garlic, chopped
1/2 tsp. horseradish
2 Tbsp. green onions, chopped
说明：
- 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 8-24 hr.
- Prepare medium-hot grill. Remove pork from marinade; discard marinade. Grill pork for 20 min., or until internal temperature is 145°F, followed by a 3-min. rest time.
- 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.
- Chef Toms Marinade
Whisk all ingredients together until well blended.
- Orange Aioli
Stir all ingredients together and refrigerate until ready to use.
- Serving Suggestions: Liven up your next tailgate party with these marinated pork sandwiches. 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 recipes visit:
www.PorkBeInspired.com
营养：
| 成分 | 数值 |
|---|
| Calories | 241 |
| Total Fat | 12g |
| Saturated Fat | 3g |
| Cholesterol | 65mg |
| Total Carbs | 32g |
| Fiber | 2g |
| Protein | 28g |
| Sodium | 670mg |