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Ingredientes
- 1Â 1/2 lb Pork tenderloin cut 1/2" thick
- Â Â slices
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. Liquid removed canned tomatoes
- 3 Tbsp. Ancho chile pwdr
- 3 Tbsp. Pasilla chile pwdr
- 1 x Canned chipotle diced
- 1 Tbsp. Honey
- 1 Tbsp. Dark brown sugar
- 3 Tbsp. Red wine vinegar
- 1 tsp Cayenne
- 1/4 c. Minced garlic
- 1/4 c. Extra virgin olive oil
- 1/2 c. Good-quality mayonnaise
- 2 x Garlic cloves finely minced
- 1 Tbsp. Fresh sage chiffonade
- 1 Tbsp. Fresh lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 lrg Dinner rolls
- 1 lrg Tomato cut into 8 slices
- Â Â Bibb lettuce leaves
Direcciones
- 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 min 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 477 | |
| Calories from Fat 174 | 36% |
| Total Fat 19.61g | 25% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.03g | |
| Cholesterol 123mg | 41% |
| Sodium 454mg | 19% |
| Potassium 1068mg | 31% |
| Total Carbs 35.83g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 13.33g | 9% |
| Protein 39.14g | 63% |
