Pork Adobo Sandwich With Sage Aioli

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Pork tenderloin - cut 1/2" thk slices
		Salt - to taste
		Freshly-ground black pepper - to taste
		Adobo Marinade
2 cups	125g / 4.4oz	Drained canned tomatoes
3 tablespoons	45ml	Ancho chile powder
3 tablespoons	45ml	Pasilla chile powder
1		Canned chipotle - diced
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Dark brown sugar
3 tablespoons	45ml	Red wine vinegar
1 teaspoon	5ml	Cayenne
1/4 cup	36g / 1.3oz	Chopped garlic
1/4 cup	59ml	Olive oil
		Sage Aioli
1/2 cup	118ml	Good-quality mayonnaise
2		Garlic cloves - finely chopped
1 tablespoon	15ml	Fresh sage chiffonade
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Assembly
4		Dinner rolls (large)
1		Tomato - cut into 8 slices (large)
		Bibb lettuce leaves

Recipe Instructions

Puree all marinade ingredients in a food processor. Place tendorloin in a medium shallow baking dish with the marinade, turn to coat. Let marinate in the refrigerator for 1 hour.

Preheat grill. Season pork with salt and pepper to taste and grill for 2 minutes on each side.

Sage Aioli: Combine all ingredients in a small bowl and season with salt and pepper to taste.

Assembly: Let each person build their own sandwich.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A30) - from the TV - FOOD NETWORK

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