A Terrific Pork Adobo Sandwich...

This recipe is
Bobby Flay's Pork Adobo Sandwich with Sage Aioli.
The marinade is absolutely incredible.
~~~~~
It aired in September of 2003 - episode HG1B02. I found that they are no longer airing any of the "Hot Off The Grill with Bobby Flay" episodes but I am so glad that I found this recipe. I was looking for a recipe with chipotles in adobo sauce and this recipe came up on my search.
~~~~~
The episode also featured a black bean soup but the recipe was not included on the Food Network site. I'm OK with that though because this recipe is really, really good.
I'm sure I'll be able to find a black bean soup recipe pretty easily.
~~~~~
Anyway, I followed the recipe exactly,
wondering if it would be too spicy with all those chiles, but it was great!

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 Puree all ingredients except pork tenderloin in a food processor. Place tenderloin 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. Serve on 4 large dinner rolls spread with mayonaise, 1 tomato, cut into 8 slices, Bibb lettuce leaves