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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:30 |
Total Time: |
24:30 |
Ingredients: |
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2 (1 lb. each) pork tenderloins
Chef Toms Marinade:
2 cups orange juice
1/2 cup soy sauce
1 tbsp. chopped garlic (more if you like)
1/4 cup Dijon mustard
1/4 cup honey
1/2 tsp. cayenne pepper
Orange Aioli:
1 cup mayonnaise
1/4 cup orange juice
1 tbsp. Tabasco sauce
1/2 tsp. sugar
1/2 tsp. minced garlic
1/2 tsp. prepared horseradish
2 tbsp. chopped green onions
8 kaiser rolls
2 tomatoes, sliced thinly
3 cups chopped lettuce
1 sweet onion, thinly sliced (they suggest Vidalia)
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Directions:
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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, turning to cook all sides, until internal temperature is 160°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. Touchdown!!
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Chef Tom Kenny of Mike Ditka’s Restaurant in Chicago is the creator of this delicious marinade and Orange Aioli.
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