Pork Adobo Sandwich with Sage Aioli

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

1. Puree all ingredients exept pork tenderlion in a food processor.
2. Place tendorloin in a medium shallow baking dish with the marinade, turn to coat.
3. Let marinate in the refrigerator for 1 hour.
4. Preheat grill.
5. Season pork with salt and pepper to taste and grill for 2 minutes on each side.
6. Combine all ingredients in a small bowl and season with salt and pepper to taste.

tomatoes, ancho chile powder, chile powder, honey, brown sugar, red wine vinegar, cayenne, garlic, olive oil, pork tenderloin, salt, mayonnaise, garlic, fresh sage chiffonade, lemon juice, salt, dinner rolls, tomato

Taken from www.foodnetwork.com/recipes/pork-adobo-sandwich-with-sage-aioli-recipe.html (may not work)