Ingredients

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

Instructions

1. Puree all ingredients exept pork tenderlion in a food processor. Place tendorloin 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.;
2. Combine all ingredients in a small bowl and season with salt and pepper to taste.;
3. ;