Mike Ditka's Tailgate Pork Sandwich

Name: Mike Ditka's Tailgate Pork Sandwich
Prep time: 24 h
Cook time: 20 min
Total time: 24 h 20 min
Yield: 8 serving(s)
Ingredients: 2 (1 lb) pork tenderloin; 2 cups orange juice; 1/2 cup soy sauce; 1 tablespoon chopped garlic (I like a little more); 1/4 cup Dijon mustard; 1/4 cup honey; 1/2 teaspoon cayenne pepper; 1 cup mayonnaise; 1/4 cup orange juice; 1 tablespoon Tabasco sauce; 1/2 teaspoon sugar; 1/2 teaspoon minced garlic; 1/2 teaspoon prepared horseradish; 2 tablespoons chopped green onions; 8 kaiser rolls; 2 tomatoes, sliced thinly; 3 cups chopped lettuce; 1 sweet onion, thinly sliced (they suggest Vidalia)

Submitted by EdsGirlAngie

"Chef Tom Kenny of Mike Ditka's Restaurant in Chicago is the creator of this delicious marinade and Orange Aioli. I confess I've left the pork in the marinade for up to a couple of days and I think it tastes even better. And the Orange Aioli is to die for and in fact tastes good as a chicken sandwich dressing. All in all, it's a great sandwich and very easy! Prep time includes marinating the pork."

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photo by anniesnomsblog

Ready In:: 24hrs 20mins
Ingredients:: 18
Serves:: 8

ingredients

2 (1 lb) pork tenderloin
Chef Toms Marinade
2 cups orange juice
¹⁄₂ cup soy sauce
1 tablespoon chopped garlic (I like a little more)
¹⁄₄ cup Dijon mustard
¹⁄₄ cup honey
¹⁄₂ teaspoon cayenne pepper
Orange Aioli
1 cup mayonnaise
¹⁄₄ cup orange juice
1 tablespoon Tabasco sauce
¹⁄₂ teaspoon sugar
¹⁄₂ teaspoon minced garlic
¹⁄₂ teaspoon prepared horseradish
2 tablespoons chopped green onions
8 kaiser rolls
2 tomatoes, sliced thinly
3 cups chopped lettuce
1 sweet onion, thinly sliced (they suggest Vidalia)

directions

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, or until internal temperature is 160 degrees 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.
Dig in!

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Reviews

The pork & aioli were delicious. You could really taste the marinade. I didn't make the sandwiches though. Served it sliced with rice & broccoli. I used sirachi sauce in place of the tabasco since that is what I had. Looking forward to trying it as a sandwich.

dsolo25
Absolute winner! I have made this countless times to rave reviews. I typically add more garlic, tabasco (or whatever you prefer) and horseradish. I like to amp up the orange flavor by adding some zest. It pairs so well with the spice from both the pepper sauce and horseradish. Make sure you make the aioli the night before for the flavors to develop.

Jeanette W.
Excellant! These are so delicious that we have served them to guests on Easter. I recommend marinating the pork close to 48 hrs, but overnight is still delicious. I also add the zest of 1 orange to the aioli. We've enjoyed these for 3 years now, can't believe I'm just now reviewing. Its one of my favorite sandwiches to eat during the summer months. ps, don't think it needs tomatoes at all.

marci h
There's a reason everyone raves about this recipe - it's wonderful!! I used thin sliced pork tenderloin to begin with and the marinade really came through. I thought there would be too much aioli, but there was NONE left over. I did add more horseradish because we like the heat. Great recipe, thanks so much!

Barb R
I made this for a Tailgating party and everyone raved on it! It was simply and I sure I will be asked to make it again!

MisticarBlue