Pork Adobo Sandwich with Sage Aioli

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  • Level: Easy
  • Yield: 4 servings
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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

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

1 tomato, cut into 8 slices


4 large dinner rolls

Bibb lettuce leaves


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


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