Pork Adobo Sandwich with Sage Aioli

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby FlayEpisode: Black Bean and Pork

Rated 5 stars out of 5
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Total Time:
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Yield:
4 servings
Level:
Easy
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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

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.

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

Combine all ingredients in a small bowl and season with salt and pepper to taste.

Assembly:

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Newest Ratings and Reviews

Read all 5 reviews

  • on January 11, 2011

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    Mmmmm...This would make my Filipina girlfriend proud! I actually bought a pork shoulder, used the adobo marinade on it and roasted that bad boy for 90 minutes at 350 degrees...and enjoyed some lip smacking good adobo pork I can used for a sandwich the next day as well..As always...great work Bobby!!

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  • on December 01, 2009

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    Yum!!!!

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  • on March 03, 2009

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    The whole family loved this recipe. Served with fresh pineapple as a nice sweet touch to balance the pork. Will plan to make it again and again. Plus, instead of the tomatoes, I've used a jar of salsa instead and workouts just fine.

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