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 oilPork 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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.