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 |
