Mike Ditkas Tailgate Pork Sandwich Recipes

Steps:

• 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!

Steps:

• Preheat the oven to 350 degrees F.
• Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
• Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
• To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
• Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
• Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
• Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
• Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.

Steps:

• In a mixing bowl, combine the soy sauce, Dijon mustard, cayenne pepper, orange juice, garlic and honey; whisk until well combined.
• Pour over pork chops.
• Marinate in the fridge for 12-24 hours (24 hours is best).
• Remove the pork from marinade; discard the marinade.
• Season pork with salt and pepper.
• Grill for 10-12 minutes, turning once.
• Delicious!