Bifana (Pork Sandwich)

Ingredients

• about 450 g Pork Loin (thinly sliced)
• 4 rolls Crusty Rolls
• 0.5 cup White Wine
• 6 cloves Garlic (minced)
• 2 leaves Bay Leaf
• 1 teaspoon Paprika
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 0.5 cup white wine, 6 cloves minced garlic, 2 bay leaves, 1 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir to mix the marinade.
2. 2Add the about 450 g thinly sliced pork loin to the bowl with the marinade. Turn the pork slices to coat them evenly. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes or up to overnight.
3. 3Place a large skillet over medium-high heat. Add the 2 tablespoons of olive oil to the skillet and let it heat up until it shimmers, about 1-2 minutes.
4. 4Carefully add the marinated pork slices to the hot skillet in a single layer. Cook the pork in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, until the pork is browned and cooked through. The internal temperature should reach 63°C.
5. 5Remove the cooked pork from the skillet and set it aside briefly. Spoon some of the pan juices from the skillet over the pork.
6. 6Slice the 4 crusty rolls in half horizontally. Place a portion of the cooked pork onto the bottom half of each roll. Serve immediately.

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