INGREDIENTS:Chile Aioli:
2 egg yolks
¼ cup rice wine vinegar
1 tsp. coarse salt
1 tsp. freshly ground black pepper
3 garlic cloves, finely minced
1 tsp. to 1 Tbsp. (or to taste) granulated sugar
1/3 cup Hungarian paprika
10 drops red hot pepper sauce
1 cup salad oil
1/3 cup extra virgin olive oil
Pork Loin Sandwich:
1 ½ lb. pork tenderloin
to taste, spice blend (paprika, granulated sugar, minced garlic and ginger, ground pepper, salt)
6 soft rolls, toasted
to taste, chile aioliDIRECTIONS:For Chile Aioli:
Put egg yolk, vinegar, salt, pepper, garlic, sugar, paprika and hot pepper sauce in food processor. Process 30 seconds. Leaving processor on, very slowly add oils in a thin stream to create an emulsion. Refrigerate.
For Pork Loin Sandwich:
Rub pork with spice blend. Roast or sauté 20 to 30 minutes, until internal temperature reaches 145°F. Hold warm 10 minutes. Cut into thin slices. Generously spread cut sides of rolls with chile aioli. Divide pork among rolls. Top with salsa, such as a green tomato and cucumber salsa, or lettuce leaves and tomato slices.SERVINGS:6 servingsFrom:Chef/Owner Louis Osteen, Louis’s Charleston Restaurant, Charleston, S.C.PHOTO CREDIT:Photo Credit: NATIONAL PORK PRODUCERS COUNCIL
