Servings: 8
Prep Time: 15 Min.
Cook Time: 20 Min.

+ 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

1. 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.
2. 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.
3. Toast rolls on the grill. Spread Orange Aioli on toasted side of rolls.
4. 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

Calories: 241;   Total Fat: 12g;   Saturated Fat: 3g;   Cholesterol: 65mg;   Total Carbs: 32g;   Fiber: 2g;   Protein: 28g;   Sodium: 670mg;