North Carolina State University Athletics
A Wolfpack Tailgate Special
11/5/2009 12:00:00 AM | Pack Athletics
BY TIM PEELER
RALEIGH, N.C. – University Dining executive chef Dale Johnson is a wiz in the kitchen. But this weekend, he also gets to spend a little time in the Carter-Finley Stadium broadcast booth.
The native Floridian won the grand prize in the IGA/Galaxy Food "Broadcaster for the Day" contest on GoPack.com for Saturday's Homecoming game against Maryland. He gets to be on the sidelines for pre-game warm-ups, in the broadcast booth with Gary Hahn and Johnny Evans in the first half, and in a luxury suite for the second half of the game.
He also received a football autographed by NC State head coach Tom O'Brien.
For the last year, Johnson has been a chef for NC State's Case Athletic Dining, coming up with unique, well-balanced menus to serve Wolfpack athletes and NC State students who visit Case Dining Hall.
Below, he has a tailgating suggestion for Saturday's game: a marinated pork tenderloin sandwich served on a toasted Kaiser bun.
Tailgate Pork Sandwich
(Serves 8)
Chef Dale's Marinade Chef Dale's Orange Aioli
2 cups Orange Juice 1 cup Mayonnaise
½ cup Soy Sauce ¼ cup Orange Juice
1 Tbl. Chopped Garlic 1 Tbl. Tabasco Sauce
¼ cup Dijon Mustard ½ tsp. Sugar
¼ cup Honey ½ tsp. Minced Garlic
½ tsp. Cayenne Pepper ½ tsp. Prepared Horseradish
2 Tbl. Diced Green Onions
Items needed:
2 (1 lb.) Pork tenderloins
8 Kaiser rolls
2 thin sliced tomatoes
3 cups chopped lettuce
1 thin sliced onion
Instructions:
- In a plastic zipper bag, marinate pork tenderloins in Chef Dale's Marinade (personally, I've done up to 48 hours with great results).
- Remove pork from marinade and grill over medium heat for 15 to 20 minutes or until internal temperature is 160 degrees F.
- Toast Kaiser Rolls on the grill.
- Slice cooked tenderloins for sandwiches. (I suggest ½ inch slices)Spread Chef Dale's Orange Aioli (liberally) on inside of rolls, layer pork onto the rolls, then tomato, lettuce and onion.
- Enjoy the game!
