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Pork Adobo Sandwich With Sage Aioli

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Pork tenderloin - cut 1/2" thk slices

  2. Adobo Marinade

  3. 2 cups 125g / 4.4oz Drained canned tomatoes

  4. 3 tablespoons 45ml Ancho chile powder

  5. 3 tablespoons 45ml Pasilla chile powder

  6. 1 Canned chipotle - diced

  7. 1 tablespoon 15ml Honey

  8. 1 tablespoon 15ml Dark brown sugar

  9. 3 tablespoons 45ml Red wine vinegar

  10. 1 teaspoon 5ml Cayenne

  11. 1/4 cup 36g / 1 1/3oz Chopped garlic

  12. 1/4 cup 59ml Olive oil

  13. Sage Aioli

  14. 1/2 cup 118ml Good-quality mayonnaise

  15. 2 Garlic cloves - finely chopped

  16. 1 tablespoon 15ml Fresh sage chiffonade

  17. 1 tablespoon 15ml Fresh lemon juice

  18. Salt - to taste

  19. Freshly-ground black pepper - to taste

  20. Assembly

  21. 4 Dinner rolls (large)

  22. 1 Tomato - cut into 8 slices (large)

  23. Bibb lettuce leaves

Instructions Jump to Ingredients ↑

  1. 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.

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

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

  4. Assembly: Let each person build their own sandwich.

  5. This recipe yields 4 servings.

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