A Wolfpack Tailgate Special

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:

1. In a plastic zipper bag, marinate pork tenderloins in Chef Dale's Marinade (personally, I've done up to 48 hours with great results).
2. Remove pork from marinade and grill over medium heat for 15 to 20 minutes or until internal temperature is 160 degrees F.
3. Toast Kaiser Rolls on the grill.
4. 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.
5. Enjoy the game!