Ingredients

Adobo Marinade:

• 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

Directions

Sage Aioli:

• 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

Assembly:

• 4 large dinner rolls
• 1 tomato, cut into 8 slices
• Bibb lettuce leaves