PORK ADOBO SANDWICH WITH SAGE AIOLI

Pork Adobo Sandwich with Sage Aioli image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 20

2 cups drained canned tomatoes
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
1 canned chipotle, diced
1 tablespoon honey
1 tablespoon dark brown sugar
3 tablespoons red wine vinegar
1 teaspoon cayenne
1/4 cup chopped garlic
1/4 cup olive oil
1 1/2 pound pork tenderloin, cut into 1/2-inch thick slices
Salt and freshly ground pepper
1/2 cup good-quality mayonnaise
2 cloves garlic, finely chopped
1 tablespoon fresh sage chiffonade
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
1 tomato, cut into 8 slices
4 large dinner rolls
Bibb lettuce leaves

Steps:

Puree all ingredients exept pork tenderlion 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 minutes on each side.;
Combine all ingredients in a small bowl and season with salt and pepper to taste.;
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