Spicy Pork Loin Sandwich With Chile Aioli

• 2 egg yolks each
• 1/4 cup rice vinegar
• 1 teaspoon salt coarse
• 1 teaspoon black pepper fresh ground
• 3 cloves garlic finely minced
• 1 1/2 teaspoons sugar granulated, adjust sweetness to taste
• 1/3 cup paprika
• 10 drops hot pepper sauce
• 1 cup salad oil
• 1/3 cup extra-virgin olive oil
• 1 1/2 pounds pork tenderloin
• spice blend to taste, paprika, granulated sugar, minced garlic and ginger, ground pepper, salt
• chili aioli to taste
• 6 soft rolls toasted
• 1 1/2 pounds pork tenderloin
• spice blend paprika, granulated sugar, minced garlic and ginger, ground pepper, salt Season to taste taste
• chili aioli
• soft rolls toasted 6 each

1. 1. In food processor, add egg yolks, vinegar, salt, pepper, garlic, sugar, paprika, and hot pepper sauce. Process 30 seconds. Leaving processor on, very slowly add oils in a thin stream to create an emulsion. Refrigerate
2. 1. Rub pork with spice blend. Roast or saute 20 to 30 minutes, until internal temperature reaches 145 degrees F. Hold warm 10 minutes.
3. 2. Cut into very thin slices. Generously spread cut sides of rolls with Chili Aioli. Divide pork among rolls. Top with salsa such as a green tomato and cucumber salsa or lettuce leaves and tomato slices

egg yolks, rice vinegar, salt coarse, black pepper, garlic, sugar, paprika, pepper, salad oil, extravirgin olive oil, pork tenderloin, paprika, chili aioli, rolls, pork tenderloin, paprika, chili aioli, rolls

Taken from www.yummly.com/recipe/Spicy-Pork-Loin-Sandwich-with-Chile-Aioli-2255317 (may not work)